First take out a bowl and put a sieve over it. Place a clean cloth in the sieve to make an extra thick strainer so that only the liquid goes through. Spoon in the sour cream. If you cannot find high quality sour cream near by, mix sour cream with regular cream in the proportion of 1 to 1. Please note that this recipe does not work with the sour cream substitute, when you simply add vinegar into milk.You'll need to go the extra mile for the real thing.
Now lift the cloth and give it a gentle squeeze so that the majority of the liquid comes out. Discard the liquid.
Put back the "baggage"into the sieve and let it stand in the fridge for at least 24 hours. If too much liquid stores up in the bowl, discard it.
In the end you have this wonderful and light-in-flavor cream cheese that stores up to ten days in the fridge. Who am I kidding? It never made it up to ten days.
These pictures guide you through how to make 3 cups cream cheese out of 4 cups sour cream. Recipes may vary depending on the quality of the cream.
I am making a cheese cake tomorrow. Yumm!
