Homemade Cream Cheese

This is actually a mock cream cheese, and it's made the same way as homemade yogurt. In taste tests my mother-in-law and I have had, it tastes almost the same as regular cream cheese, and you can use it in all the same recipes--cheese cake, cheese balls, key lime pie, and all the rest. The best part is, it's fat free. To incubate, you can use either a cooler with warm water or a yogurt maker.

Homemade Cream Cheese
Combine:
1-1/2 c. warm water
2 1/2 c. non-instant dry milk powder (5 cups instant)
1/4-1/2 c. plain yogurt with active culture

Add:
2 c. warm water

Pour into containers and cover with lids (use a yogurt maker or canning jars with lids).

If you're using a yogurt maker, set the timer for 12 hours and rotate the jars after 6 hours.

If you're using a cooler, surround jars with warm water, and cover. Replace the water every 2 hours or so to maintain a temperature range between 100 and 120 degrees F.

Makes approximately 6 cups of cream cheese.

Note:
If your cream cheese is too runny, you can drain it by placing the cheese in a strainer lined with cheese cloth or a towel. Just let it sit for as long as it takes to reach your desired consistency.