Home-made cream cheese

Home-made cream cheese

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  • 2
  • Easy
  • Meat-free
  • 5 minutes, plus 5 hour's chilling time
  • 5 minutes
  • Weltevrede Vanilla Chardonnay 2016


  • 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

Cooking Instructions

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.

Hope Malau Recipe by: Hope Malau
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Hope Malau is a chef, author, family man and apparently, quite the fish-and-chips connoisseur.

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