I discovered this by researching how to make whey for a lacto-fermentation project I was working on. The "waste" from my whey creation was one of the best-tasting (plain) cream cheeses I ever tried! This process is so simple and cheap literally anyone can do it. The results are two separate products that have a myriad of uses. You will be using plain yoghurt to create cream cheese and whey. Whey is a common "waste" product from the cheese making process.


  • Plain unflavored, unsweetened Yoghurt (You can also make this from flavored yoghurt but the resulting cheese will also be flavored. Or make your own Yoghurt!)
  • Cheese Cloth
  • Cullender or Funnel
  • Large Plastic Container
  • Plastic wrap


1. Gather your materials

2. Make sure you have enough space in your fridge to fit everything

3. Line your strainer/cullender/funnel with 2 layers of cheese cloth

4. Pour in your yoghurt

5. Cover with plastic wrap. I like to secure it onto the cullender with a large rubber band

6. Put into the refrigerator and leave overnight

7. The liquid that strained into your container is your whey, see some uses for this below. The solid left in your cheese cloth is your home made cream cheese!

You can store the cream cheese in your fridge for up to one week. You can use the whey in smoothies in place of water or milk. Use the whey within a couple of days.

Tip: You can use the resulting cream cheese as you would any other cream cheese. Add some fresh chives, herbs, or garlic to create flavored cream cheese.
Tip: You can use the whey in lacto-fermentation. Lacto-fermentation is great for fermenting things like cabbage, carrots, radishes, garlic, cucumbers and chili peppers. Lacto-fermented hot sauces are one of the most popular uses of your whey!