Satisfy your cravings without the guilt, thanks to its nutrient-rich, low-calorie profile.
Incredibly Versatile: From breakfast to dinner, fresh cheese is the perfect complement to a myriad of dishes.
Simplicity at Its Best: Making cream cheese at home is not only easy but ensures a natural, preservative-free product.
What You’ll Need
Ingredients:
1 liter of sheep’s milk (or a mix of coconut and almond milk for a vegan version)
1 organic unsweetened natural yogurt (or probiotic capsules for a vegan version)
The juice of half an organic lemon
Utensils:
1 meter of cotton wool gauze (available at pharmacies)
1 jar
1 mold
Let’s Make Cheese
Heat the Milk: Warm the milk in a saucepan over low heat for 15 minutes, avoiding boiling.
Lemon Juice: Squeeze the juice from half a lemon.
Combine: Remove the milk from heat, mix in the yogurt and lemon juice, and let sit for 3 hours.
Strain: Use the cotton gauze to filter your mixture, separating the curds from the whey.
Chill and Press: Place the curds in a container, refrigerate for 30 minutes with a weight on top.
Season and Mold:
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