Like many a woodsy woman, I enjoy hibernating in the winter. And by hibernating, I mean staying inside, playing board games and eating fatty foods. Here is my first foray into cream cheese making. I used yogurt.

It’s easy. You just separate the solid stuff from the whey (liquid stuff) by using a strainer and cheese cloth. Here are the instructions I used.

I think next go I’ll use actual cream. This cream cheese tasted suspiciously yogurt-like. But with yogurt, you also get the whey, which can be valuable if you are into fermentation. Which I have just begun to learn about.

Esker digs it. I think all in all, it was a success. Even though my supervisor (below) was a tad intimidating.