Homemade cream cheese

Very easy to make and allows you to also have whey on hand, which you can use to soak your grains or to make lacto-fermented sauces, such as mayonnaise.

Full fat organic yogurt

Jar

Cheesecloth or breathable cloth

Rubber band

1. Place the cloth over the jar, leaving plenty of room for the juice from the yogurt to drip ( a few inches) and secure with a rubber band.

2. Place yogurt in the cloth and allow to sit for 5-7 hours or so. You will see whey in the bottom of the jar and the yogurt will appear thicker.

3. Place cream cheese in a jar and use within 2 weeks. The whey will be good for about 1 month but I always use mine within two weeks.

I like to add flavors to my cream cheese, such as pumpkin or berry. Just blend equal portions of fruit with cream cheese and viola! I use the fruity version within a few days, just to be on the safe side.

Pumpkin milk kefir

1 cup raw organic pumpkin seeds
4 cups filtered water
1 kefir packet ( I used body ecology)

1. Blend pumpkin seeds into a flour.
2. Blend with water and strain into a jar.
3. Add kefir packet and let air at too temperature for 24 hours.
4. Refrigerate for up to one week.

Great way to get your friendly bacteria in that beautiful belly of yours!!