How to make Cream Cheese

This is ridiculously easy to make, it’s more of a process than a recipe.

I really enjoy some toast,  a slice of tomato, and a thick smear of slightly crumbly soft white creamy cheese. Top that off with some good coffee and I’m as happy as a pup with two tails.

All you do is put some double cream yogurt in a cloth, in a strainer, over a bowl in the fridge, and let it strain for 3 days. The longer you leave it to strain the firmer the cheese will be. If you leave it over night, you’ll get a light cream cheese. If you leave it for longer you get labneh (I think). Note: it helps to fold the cloth over the top or it will drip from any part of the cloth that hangs over the bowl.

It really reminded me of a slightly less crumbly goat’s cheese so I rolled it into a loaf and then rolled it in a Japanese 7 spice mix – white sesame seeds, black sesame seeds, sea salt, blue poppy seeds, wasabi powder, nori flakes, orange rind, and chillies. (from

I hope you try this out and let me know what you think – as always comments are welcomed and encouraged. Enjoy!


(note: I’m not affiliated with, I just think their spice mixes are pretty good. Oh, before I forget, try their smoked salt – It’s a perfectly valid reason to have high blood pressure)