2 cans full fat coconut milk, refrigerated
2 probiotic capsules
Pinch of salt
Pour coconut milk into a pitcher and leave in the fridge for 4 or more hours. Make sure your coconut milk has only one ingredient…coconut milk. Full fat coconut milk will yield more cream cheese so go with full fat. Many coconut milks have additives, preservatives and thickeners (gums).
Remove milk from the fridge and scoop the solid cream away from the rest of the liquid. Save the liquid for another recipe and place the cream in a bowl.
Empty probiotics capsules into the coconut cream and mix together.
Place the mixture in a muslin bag or tea towel, cheese cloth will not be fine enough for this project.
Hang bag/towel over a bowl to catch excess liquid. Leave the mixture out for 16-24 hours. Make sure to leave it where flies can't get to it; an oven, microwave, or cupboard should work.
After 24 hours the mixture should have some excess liquid to discard (or save). The remainder is your lovely cream cheese.
You can mix herbs and spices into the cheese to doll it up a bit. You can add some low-FODMAP sweetener and make a frosting/glaze. It can be used in baking or soups, get creative and enjoy!