A slice of bread spread with cream cheese ...

... And accompanied maybe from a slice of smoked bacon or speck! 
What better snack to break the monotony of a rainy afternoon?

But have you ever wondered what this cream cheese? And how it is prepared?

I asked myself several times, not so much because I happen to buy but because, for several years, in my house, on a slice of black bread (the tough one with the little pieces of seeds inside - so to speak) I smear on my yogurt; one Greek yogurt cast that I have already often described.

In fact it is a densely yogurt - standing alone - which was almost instinctive even use it as a cream to spread; Sometimes in the morning, others to calm a sudden appetite to half a day.

Discovering the similarities with the well-known industrial product was almost a must! And it was not difficult because Kraft, with a lot of transparency, describes the production on its website step by step; found here. 

Let's say first that this is not a cheese as we understand it habitually; or of a product obtained by adding rennet to the milk to a certain temperature. In fact in this case they are used the lactic acid bacteria: as for the preparation of yoghurt.
The fermented product is then heated and centrifuged to remove the whey and then added with salt and other components to improve its shelf life and consistency. In addition, other ingredients are added for varieties with different tastes, such as herbs, olives and so on.

In practice one strained yogurt very compact; much more compact than normal yogurt!
But easily replicable at home with the same procedures of homemade yogurt.
Try it too.
I have done so. Here you will find the procedure I followed:
Prepare homemade cream cheese spread