Homemade Cream Cheese
Ingredients
Instructions
Place the sieve in the bowl.
Position the cloth in the sieve and pour the Amasi into it.
Gather the sides of the dish towel and loosely tie the ends together so that the mixture is covered (it will look like a stork’s parcel!)
Leave the Amasi to drain outside the fridge in a cool place overnight.
A yellow, translucent liquid (whey) will drain into the bowl and the solid cream cheese will remain in the cloth (do not discard this as it has some great uses - see below!)
When the cream cheese is ready, it will easily pull away from the sides of the cloth.
Add 1 pinch of Himalayan rock salt to the mixture and stir well.
Store the cream cheese in an airtight glass container in the refrigerator.
If you are serving the cream cheese as a spread or dip, add spices and fresh diced herbs for a variation.
Whey is a wonderful probiotic. To promote digestion, soak grains, beans or nuts in the whey prior to consuming them.
Use the whey as a Moisturiser or Face Wash.
Whey is also a great meat or calamari tenderiser - soak the meat or calamari for a few hours prior to cooking.
Whey can also be added to your smoothies.
Plants will thrive on whey if you water them with it!!
Use it to pickle veggies or as a base for sauerkraut.
