Cream Cheese (imitation)
Use the same process you used for sour cream but allow to drain longer (usually overnight). Squeezing the bag of cloth with your hands will help hasten the process.
When it has reached the consistency of cream cheese, put into a covered container and store in refrigerator. For longer storage you can wrap in recipe-size portions and store in freezer. The flavor will be milder if used immediately and will become stronger as product becomes older.
Virginia D. Nelson, "There's a Cow in the Kitchen"
Darlene Carlisle notes: Use double the amount of powdered milk for cream cheese as you do for yogurt, i.e. for 2 1/2 cups powdered milk for yogurt, use 5 cups powdered milk for cream cheese. Everything else is the same process.
