Yogurt cream cheese is actually really easy to make. Here is what you do:
- Start with one quart of plain yogurt. I assume that a flavored yogurt will result in flavored cream cheese, but I haven’t tried it.
![](https://i0.wp.com/ocarinaproject.net/wp-content/uploads/2014/09/wpid-wp-1409831993085-300x225.jpeg?resize=300%2C225)
- Pour the yogurt into clean cheesecloth or a linen towel. I put mine into a pot of boiling water first, to kill off any extra bacteria.
![](https://i0.wp.com/ocarinaproject.net/wp-content/uploads/2014/09/wpid-wp-1409831997564-300x225.jpeg?resize=300%2C225)
- Hang the cheesecloth somewhere to drain at room temperature for about 12 hours.
![](https://i0.wp.com/ocarinaproject.net/wp-content/uploads/2014/09/wpid-wp-1409832001524-300x225.jpeg?resize=300%2C225)
- Unwrap and enjoy your cream cheese!
![Yogurt cream cheese.](https://i0.wp.com/ocarinaproject.net/wp-content/uploads/2014/09/wpid-wp-1409834110669-300x225.jpeg?resize=300%2C225)