Barb Hodgens
Barb Hodgens

Barb Hodgens loves to cook with alternative, healthy whole food ingredients, with a focus on gut health, SCD & GAPS diets. Barbs has overcome her own gut health issues through healthy eating. Share your ideas, comments and photos at the end of this post :)


Do you feel seriously indulgent if you eat cream cheese? Especially sweetened, laden on a cake or made into dessert! Well, you needn't when it's cream cheese (otherwise known as 'curd' or 'labne') dripped from homemade 24 hour yogurt.

You might be surprised to hear, cream cheese is actually very easy to make at home. No special equipment is required! And it has one ingredient, homemade yogurt.

Like many traditional food preparation techniques, cream cheese takes some forward planning. It requires a minimum 6-8 hours to drip. Overnight is perfect. When the water content (whey) is dripped out of yogurt you are left with cultured, creamy, white, delicious cheese. If you want a soft, spreadable consistency, keep the drip at the shorter end. The longer you leave it the drier it becomes. After 24 hours the cheese will be quite crumbly. Creamy, spreadable or crumbly, it is brimming with health-giving probiotic goodness.

Any plain Greek yogurt can be dripped! However making cream cheese from homemade yogurt is a ‘show-off’ treat that exceeds any store bought variety. No, supermarket cream cheese will have probiotic goodness that matches the homemade kind. It’s sure to impress your taste buds, your gut and friends alike.


There are many uses for whey in a healing kitchen, so don’t throw it out. Pour it into a jar and store in the fridge.


2 cups of 24 hour cows milk yoghurt or raw milk yogurt or goats milk yogurt


Cheese cloth, muslin, or nut milk bag
A wooden spoon
Large (deep) jar or jug
A Thick rubber band
Glass jar with air tight lid (for storing the whey)  


1.  Spread your cloth on a clean surface or over a dinner plate (to catch the escaping whey) and spoon the yogurt onto the centre of the cloth.

2.  Draw up the four corners of the cloth and gently scrunch together to form a pouch. Whey may begin to drip through immediately. Do not squeeze as this blocks the cloth and slows down the natural separation and drip process.

3.  Use a rubber band to tie the cloth approx. 8 cm above the yogurt line.

4.  Push the wooden spoon through the rubber band knot and place it across the jug like a rafter, allowing the yogurt pouch to hang down from it inside the jug. Make sure the bundle isn’t hanging down to far – you want it clear of the whey that will collect at the bottom.

5.  When it has stopped dripping you can unravel your bundle and place the cheese in an airtight container in the fridge. It’s ready to eat as is or it can be transformed into some other culinary fancy. The possibilities are endless.

In the refrigerator cream cheese keeps for about 1 month and whey for up to 6 months.


Vanilla cream cheese icingplus 5 fun variations
Raspberry jelly cheesecake made from homemade yogurt
Or purchase our comprehensive Yogurt Handbookfor loads more recipes