Super easy, economical and delicious. Quit purchasing cream cheese and sour cream. Commit to giving these super easy recipes a try!
Homemade Cream Cheese
1 quart homemade or store-bought plain yogurt (whole milk or low-fat, depending on your preference)
Place a clean kitchen towel or clean muslin in a colander. Place the colander in a bowl that is large enough to hold it. Add the yogurt to the lined colander and wrap the towel over the top to cover (or use a plate). Leave this to drain for about 5 hours in the refrigerator. If you want a thicker consistency, leave it longer, making sure to empty what is draining so it doesn't reach the bottom of the colander and get reabsorbed. Store your finished cream cheese in a resealable container in the fridge. Better yet, use one of your old packaged cream cheese containers to do the job!
Your cream cheese will last as long as your yogurt would, so if you used purchased yogurt (rather than making it yourself), check the expiration date and use that as your guide. (See how to make yogurt in an earlier blog post)
Homemade Sour Cream
1 cup heavy cream
1/4 cup sour cream or buttermilk (or even white vinegar will work)
In a screw-top jar or mason jar with lid, combine the heavy cream and sour cream (or buttermilk). Shake the ingredients up a bit to thoroughly mix and let stand, covered, at room temperature for about 24 hours or until it becomes very thick. You can store your sour cream in the refrigerator in the original jar you mixed it in (or use some other resealable container) for up to one week. Make sure that your sour cream is well chilled before using.
If you want to make a lighter sour cream, substitute whole milk for 1/2 cup of the heavy cream