How to do

Bring the milk to boil and then cool it.
If the milk is pasteurized, just heat it.
Mash the feta cheese with a little tepid milk until it is smooth and has a fluid-like consistency.
Mix the mashed cheese and milk heated to 40-45 degrees (Put your finger in the milk to check  its temperature; you should be able keep your finger in for 5 seconds).
Then wrap it with a towel, blanket etc. and keep it warm.
5-6 hours later, place it in the fridge.
Up to this point, it is the same as making yogurt at home; the only differences that the feta cheese is used as yeast here.
Take it out of the fridge 12 hours later and strain it with clean cheesecloth.
Let this cheese strain for 1 hour, which has a thicker consistency than yogurt.
Your mild cream cheese is ready; if you want you can wheeze it with a mixer for 1-2 minutes until it is more homogenous and creamy-like.


The temperature of the milk is important; when it is too hot or too cold, you may not achieve the desired consistency.
I use the yogurt machine to prepare mild cream cheese, you can use it as well if you have one.


Always consult your doctor about the foods you introduce your baby for the first time and follow the three-day waiting rule.

Keep in Mind

Don't throw away the water remaining when you strain the cheese, this is called "whey" and it contains both vitamins and minerals.
You may use it for soups and you may even let him drink the whey if he likes its taste.
Bon Appetite!

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