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Cream Cheese



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To Make

  • 1 Batch of Just Set Plain Yoghurt

Recipe's preparation

  1. Make up a batch of yoghurt. Its up to you if it's Greek Yoghurt based or just Natural Plain yoghurt based. For a more 'tart' cream cheese use greek yoghurt and for a more 'creamy' cream cheese use the plain.  


    It's totally up to you what yoghurt recipe you choose to use.  Use whatever you feel suits you best.


    Once yoghurt has set. Take a brand new chux cloth and wash it out in hot water. Squeeze out excess water. Line the top tray of your Varoma with the cloth. (if you have a nut milk cloth - use that instead of the chux)


    Pour your freshly set yoghurt onto the cloth. Bring up the sides so they are covering the yoghurt. Place a plate on top. Position Varoma over another bowl to catch the whey being pushed out of your yoghurt. Place Varoma (with bowl underneath) in the fridge for at least 6-8 hours.


    Remove plate and open cloth. Use a spatula to scrape the sides of the set mixture on top of itself. Replace the cloth and replace the plate on top. Leave in fridge for another 5 hours at least. Done.


    Unwrap to reveal your cream cheese. Store in a sealed container in the fridge.


    My method was this:-

    I made yoghurt before going to bed and left it to set in the cold oven overnight. In the morning I transferred the set yoghurt to the Varoma Tray and placed in the fridge. After about 6 hours, I scraped up the sides, replaced the cloth and covered again. By the end of the day my cream cheese was ready. I placed it into a container, returned it to the fridge ready to be used the next day.


    This will not be a hard set cream cheese, but it's reasonably firm. Perfect for dips. I also have made a cheesecake using this cream cheese.


    I'm not sure how long this will last. Probably, like the yoghurt, around 1-2 weeks in the fridge, in a sealed container.  Can also be frozen.


    By the way - keep the liquid to use for bread or shakes. This is whey and is really good for you !


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Was nervous to try this and its great!! Thanks so...

    Submitted by Teetlebeetle on 4. October 2019 - 12:44.

    Was nervous to try this and its great!! Thanks so much

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  • This is labneh (yoghurt

    Submitted by Ozamanda on 20. July 2014 - 14:13.

    This is labneh (yoghurt cheese) which is fantastic rolled in balls, then rolled in dukkah.  You can store it for months in the fridge in a glass jar, covered in good quality oil.

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  • Thanks Panoukla.

    Submitted by Thermorox Sharon on 23. March 2014 - 21:08.

    Thanks Panoukla. tmrc_emoticons.)



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  • I believe this type of

    Submitted by Panoukla on 17. March 2014 - 10:32.

    I believe this type of yoghurt cheese is also called Labneh, used extensively in middle eastern countries. Makes the most amazing authentic tzatziki as well tmrc_emoticons.)

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  • Thanks for this recipe. 

    Submitted by bencarol on 17. March 2014 - 07:34.

    Thanks for this recipe.  Found the photo's very helpful also, thanks.

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  • Wow !!  I've used this a few

    Submitted by erinwhite on 12. March 2014 - 10:26.

    Wow !!  I've used this a few times now, it's so easy - thanks so much for sharing this method.  We use a lot of cream cheese for dips etc.  Love that I can make it now.  Thanks so much. Big Smile tmrc_emoticons.D Party

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