Mother Culture™ cream cheese is made by straining the Greek yogurt for a minimum of 3 days. This removes all of the whey and leaves a dry curd “cheese”. It contains the same probiotic content of our yogurt. It can be spread on bagels, sandwiches, wraps, crackers, veggies, added to sauces, and baked with. Substitute wherever you would use store-bought cream cheese.
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