Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Asparagus
    • Avocado
    • Beetroot
    • Berries
    • Cheese
    • Chicken
    • Mielies
    • Potatoes
    • Spinach
    • View all
  • Dishes
    • Chakalaka
    • Braai
    • Fridge desserts
    • Mediterranean
    • Sandwiches
    • Plant-based
    • Potjies
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • WCellar
  • Login
  • Contact Us
  • Newsletter sign up
Editor’s picks
Potato latkes
Nightshade recipes

Potato latkes

20 minutes
Preserved lemon sesame cake with cream cheese frosting
Afternoon tea

Preserved lemon sesame cake with cream cheese frosting

30 minutes
Braaied paella
Braai recipes

Braaied paella

35 minutes
  • Home
  • Recipes
  • Meat-free
Mackerel with warm vinegared potatoes
Battered and

Mackerel with warm vinegared potatoes

15 minutes
Beetroot-marbled picnic eggs
Beetroot recipes

Beetroot-marbled picnic eggs

20 minutes
Home-made aïoli
Dip recipes

Home-made aïoli

Beetroot broth
Beetroot recipes

Beetroot broth

30 minutes
Green asparagus broth
Cauliflower recipes

Green asparagus broth

10 minutes
Scrambled eggs three ways
Breakfast recipes

Scrambled eggs three ways

10 minutes
Radish pickle
Leftovers recipes

Radish pickle

15 minutes
Blueberry pickle
Berry recipes

Blueberry pickle

15 minutes
Red cabbage pickle
Leftovers recipes

Red cabbage pickle

15 minutes
Caprese tomato water
Soup recipes

Caprese tomato water

30 minutes
Breakfast recipes

“Clingwrap” eggs

10 minutes
Home-made cream cheese
Berry recipes

Home-made cream cheese

5 minutes
  • 51 of 74
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2026 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • Media24
Please login or register to favourite a recipe.
Login/Register

Home-made cream cheese

By Hope Malau
2
Easy
5 minutes, plus 5 hour's chilling time
5 minutes

Ingredients

  • 1 litre full-cream milk
  • 1 lemon, juiced
  • 4 T plain yoghurt
  • 1 1⁄2 t rose-water
  • 5 T honey
  • 50 g Woolworths dry-roasted almond, walnut, berry and seed mix
  • Frozen raspberries, a handful
  • Crackers, for serving

Method

Place the milk in a saucepan and bring to a slow simmer. Add the lemon juice and continue simmering until the milk separates.

Strain through cheesecloth, gently squeezing out any excess water.

Place the mixture in a blender, add the yoghurt, rose-water and 4 T honey and blend until incorporated.

Line a sieve with the cheesecloth, spoon in the mixture and place over a plate. Chill for 5 hours.

Drizzle the remaining honey over the seed mix, then serve with the cream cheese, frozen raspberries and crackers.

Cook's note: Ten minutes (plus some chill time) is all it takes to make your own cream cheese. A mouthwatering mix of textures make this an absolute winner of a cheese course – no dessert required.

Discover more cheesy recipes here.