Set your strainer over a bowl large enough to catch the whey from your yogurt

Cover the strainer with your flour sack towel

Dump your yogurt into the flour sack towel

Pull all the sides of the towel together and tie it with a rubber band

Set in refrigerator for 24 hrs.

At the end of the 24 hours grab a smaller flour sack towel, (I cut mine into quarters, but this will depend on the size of your container) and set it in your airtight container.

You want the air-tight container to be large enough so that your towel can easily be contained in it, but small enough so that the cream cheese at this stage will be compacted well.

Once your yogurt drains and you have your container ready, dump the strained yogurt into your prepared dish.

Spread it out and then fold the flour sack towel over the cream cheese and give it a press.

Place the lid on the container and leave it in the refrigerator for 1 week before unmolding and using it.

Pull out and serve as is, or check out the flavors in this post that you can easily add for a tasty cream cheese spread.

Cream Cheese can last up to 2 weeks in the refrigerator