2 cups (500 ml) 35% heavy cream

2 cups (500 ml) milk

1 1/2 cups (375 ml) plain 2% yogurt

1 1/2 tsp salt

In a saucepan off the heat, whisk together all the ingredients. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pan, until the mixture slightly thickens. Let simmer for 2 minutes. Remove from the heat and let cool for 90 minutes or until a themometre reads 104 °F (40 °C).

Meanwhile, line a strainer with four layers of cheesecloth and place over a bowl. Pour the mixture into the strainer, cover with plastic wrap and let cool for 30 minutes. Refrigerate in the strainer for 8 hours or overnight.

Discard the liquid whey and transfer the cream cheese to an airtight container. It will keep for 2 weeks in the refrigerator.

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