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Breakfast, Lunchbox

Home-Made Organic Cream Cheese

People are sick of consuming products. We want experiences. Full-fat, authentic, soul-nourishing, heart-thumping, life-affirming experiences.

What’s too-often missing in many of our lives is something intrinsically satisfying. Products rarely deliver the true nourishment we crave.

Cooking for yourself and for those you love is a deeply meaningful experience. What makes food truly satisfying is not just the physical hunger-squashing sensation of mainlining food into an empty stomach. It’s the adoration poured into the preparation of ingredients, and the fulfillment of receiving someone’s time and attention. Nothing beats the magic of homemade food.

So where can you sign up?! This monthly blog, that’s where. I will practically take you by the hand and introduce you to some life-changing recipes to service your booty. No mantras and moonlight. Just kickass recipes to make your toes and your taste buds samba. Following wholefoodie Instagram accounts like these Irish ones will change how you see food, and seep into your kitchen like tea from a teabag. Gently, slowly, but full of flavour.



So let’s get you dosed up. This is a dynamo recipe for home-made organic cream cheese. No faffing around with curdled milk, thermometers or Valium.


DIY Cream Cheese Recipe

Use it for Unicorn Toast my friends. (That’s why you’re here, right?!)

Makes a terrific icing with a little stevia or maple, and natural food colourings as listed in this post.


Makes 400g

500g full-fat Greek yoghurt



1 First, find a nutmilk bag or cheesecloth. Both can be purchased in health food stores or on Amazon.

2 Pour the entire tub of Greek yoghurt into your special cloth or bag, and allow the whey to run off the yoghurt for 12-16 hours. I tie my yoghurt-filled nutmilk bag onto a wooden spoon over my blender jug, and leave it overnight.

3 You’re left with a stellar probiotic cream cheese to enjoy as a spread or as icing on a cupcake. The supersonic leftover whey can be sneakily added into smoothies all week.




Taking the hell out of healthy.

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  • Reply Petrea walsh October 20, 2017 at 9:02 pm

    Hi Susan,

    What Greek Yoghurt do you use all I see in the shops is Greek flavoured Yoghurt and I was reading somewhere recently that Greek flavoured are watered down .The recipe sounds fabulous and I would love to try it 

    Thanks Petrea 

    • Reply Susan Jane October 22, 2017 at 8:04 pm

      Hi Petrea! Often, I find the natural organic greek yoghurt from Glenisk is so popular, it sells out. Yeo Valley Organic, and Rachel’s Organic both do plain organic Greek yoghurt too, so you could hint to your local store to stock it 😉 We eat it every week in our curries / granola / snack attack.

      Hope this helps! SJ

  • Reply Ösp December 22, 2017 at 11:06 pm

    Hi Susan
    Do I do this at room temp or in the fridge?
    Thanks 🙂

    • Reply Susan Jane December 29, 2017 at 8:41 pm

      Room temp 😉 It’s fab!

  • Reply Kiloran Murrell June 30, 2020 at 2:44 pm

    Please could you offer me
    An organic cream cheese
    No additives
    I have diverticulitis therefore am allergic to certain oils

    • Reply Susan Jane December 21, 2020 at 5:57 pm

      Sure – this recipe will work a treat!

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