This is a simple method of making whey and cream cheese. This is the best cream cheese I have ever had! So soft and creamy! I use the whey to make lacto-fermented foods and beverages like sauerkraut, ginger carrots, and beet kvass.
I use a fine mesh strainer lined with cheesecloth and place it over a large glass bowl. I pour yogurt over the cheesecloth. I cover the yogurt and let it sit overnight.
After sitting for a good 8-12 hours, you will find your bowl full of whey and a soft cream cheese in your cheesecloth.
Whey can be stored in refrigerator for several months. The cheese can also be stored in the refrigerator for up to two weeks (in my experience).