I make my own cream cheese. If you buy a good quality full cream natural yogurt and drain the whey out of it you are left with cream cheese. I have been using this as a spread instead of butter for some time. You have add fruit or savoury things to it - whatever you like. It keeps in the fridge for as long as yoghurt. YOu can do it by draining through muslim into a container, lid om, in the friudge for up to 24 hours. The longer you do it the more sour it becomes But I bought a cheese maker from Kitchenware Direct called
Cuisipro Greek Yoghurt & Yoghurt Cheese Maker. Fantastic. I use the whey in cakes, etc.
