Yoghurt Cream Cheese and Whey

1 kg carton of fat free natural yoghurt (organic if possible;

no added sugars and containing friendly bacteria)

Line a large strainer set over a bowl with a clean dish cloth

Pour or spoon the yoghurt into the strainer.

Cover and let stand for several hours.

When the whey stops dripping the Yoghurt Cream Cheese is ready

Store the Whey (the liquid) in a glass jar. It keeps for about 6 months.

Store the Yoghurt Cream Cheese (the solids) in a separate jar. It will keep for about 1 month

Both Whey and Yoghurt Cream Cheese are used in a number of Recipes.