Greek Yogurt Cream Cheese

Greek yogurt cream cheese is a creamy and tangy spread made by straining Greek yogurt to remove excess whey (liquid), resulting in a thicker and richer consistency similar to traditional cream cheese. 

This yogurt cheese offers a healthier alternative to regular cream cheese, as it retains the beneficial probiotics found in yogurt while reducing the fat and calories associated with traditional cream cheese.

Greek yogurt contains live active cultures, which are strains of beneficial bacteria that contribute to the yogurt’s tangy flavor, texture, and health benefits. These live cultures, often referred to as probiotics, are what make yogurt a fermented food. 

It is made in a similar process to labneh, except it uses Greek yogurt instead of plain yogurt.

The process of making Greek yogurt cream cheese involves straining the yogurt to remove the whey and excess moisture, which also concentrates the protein content. This gives the resulting cheese a slightly tart flavor, similar to that of Greek yogurt.

The final product of thickened yogurt is a spreadable cheese you can use in place of cream cheese. It has a rich taste and a creamy texture which goes great on toast or your morning bagel.

It’s important to note that the flavor and consistency of Greek yogurt cream cheese will still have some yogurt-like qualities, including a tangy taste.

Making it is a simple process that involves straining yogurt to remove excess liquid, resulting in a thicker and creamier consistency similar to cream cheese.

Ingredients

This is a two ingredient recipe and you can skip one ingredient if you want!

Greek Yogurt: Choose a high-quality, full-fat Greek yogurt for the best results. I used the 5% Fage brand. It’s a plain Greek yogurt using whole milk.

The thickness of Greek yogurt is crucial in creating the creamy texture. Opt for plain, unsweetened yogurt without any added flavors or sweeteners. 

The probiotics present in Greek yogurt also contribute to its distinctive tanginess and health benefits.

Salt: Salt is an optional ingredient but I like to use it. It enhances the flavor of the cream cheese and balances out the tanginess of the yogurt. 

Use fine sea salt or kosher salt to ensure even distribution and avoid any grittiness. 

The amount of salt can be adjusted to your taste preferences and the tanginess of the brand of yogurt you use.

Making It

Step 1: Prepare Your Equipment

Take a fine mesh strainer and place it over a mixing bowl. Make sure the strainer is large enough to accommodate the Greek yogurt. Line the strainer with a cheese cloth, leaving some overhang on the sides.

Step 2: Mix Greek Yogurt and salt

Mix together the 16 ounces of Greek yogurt and salt. You can adjust the amount of salt to your taste preference.

Step 3: Add Mixture to Cheesecloth

Gently spoon the 16 ounces of Greek yogurt into the lined strainer.

Step 4: Let it drain

Fold the overhanging cheesecloth or twist over the yogurt to cover it. I used a bread tie to twist off the excess material. Place the strainer in the refrigerator and let the yogurt drain for at least 4 to 8 hours, or overnight. The longer it drains, the thicker the cream cheese will become.

You can also place a heavy jar or pot on top to help the process.

Step 5: Check Consistency and Transfer

After the desired draining time, carefully unwrap the cheesecloth or remove the coffee filter. You should see that the yogurt has thickened significantly. Scoop the strained yogurt into a bowl. It’s ready to use.

Storing and tips

Store the cheese in an airtight container in the refrigerator. It will keep for about a week.

You can also experiment with adding herbs, spices, or other flavorings to customize the taste of your cream cheese.

Although I’ve used Greek yogurt, this homemade cream cheese can be made with any yogurt, even homemade yogurt.

How To Use

Use your homemade spread in various recipes, such as spreads for bagels, dips, or as a substitute for cream cheese in recipes.

Top with your favorite fruit such as fresh strawberries or nuts.

1. Vegetable Dip: Use as a base for a flavorful vegetable dip. Mix in herbs, garlic, lemon juice, and a pinch of salt for a zesty dip that pairs perfectly with carrot sticks, celery, cucumber slices, and bell pepper strips. This dip is not only delicious but also packed with probiotics and nutrients.

2. Dessert Topping: Create a healthier dessert option by using it as a topping. Drizzle it over fresh berries, stone fruits, or a warm piece of pie. 

You can sweeten it slightly with honey or maple syrup and add a sprinkle of cinnamon for a delightful touch. Or even mix in some vanilla extract.

It’s a little tart like sour cream, so it makes a yummy topping even on cheesecake.

3. Savory Sauces and Dressings: Incorporate it into savory sauces and dressings to add creaminess and tang. Mix it with herbs, garlic, and a splash of lemon juice to create a creamy herb sauce

Greek Yogurt Cream Cheese Vs. Labneh

Greek yogurt cream cheese and labneh are both dairy products created by straining yogurt to remove excess whey, resulting in a thicker and more concentrated consistency.  

Similarities:

1. Straining Process: Both Greek yogurt cream cheese and labneh are made through the straining process, which involves allowing the whey (liquid) to drain from the yogurt, leaving behind a thicker substance.
2. Thicker Consistency: The straining process removes much of the liquid content, making both Greek yogurt cream cheese and labneh thicker and creamier than regular yogurt.
3. Tangy Flavor: Due to the fermentation process that occurs when making yogurt, both products have a tangy flavor profile.

Differences:

1. Cultural Origin: Labneh is a traditional Middle Eastern dairy product, while Greek yogurt cream cheese is more of a modern adaptation and doesn’t have a specific cultural origin.
2. Type of Yogurt Used: Labneh is traditionally made from plain yogurt, often using a yogurt culture with no additives. Greek yogurt cream cheese is typically made from strained Greek yogurt, which tends to have a thicker consistency.
3. Texture: Labneh is typically strained for a longer period, resulting in an even thicker and denser texture.
4. Flavor Profile: Labneh’s flavor can vary depending on the type of yogurt used, but it’s generally more tangy due to the longer straining time. Greek yogurt cream cheese also has a tangy taste but might be milder in comparison.
5. Uses: Labneh is commonly enjoyed as a dip, spread, or topping in cuisine in the Middle East. It’s often drizzled with olive oil and sprinkled with herbs. Greek yogurt cream cheese is more versatile and can be used similarly to traditional cream cheese, such as spreading on bagels, used in dips, or incorporated into recipes.

Culinary Applications: Due to its denser texture, labneh is sometimes shaped into small balls and preserved in olive oil. It’s also a staple in Middle Eastern mezze platters. Greek yogurt cream cheese, being closer in texture to traditional cream cheese, is better suited for recipes that require a smooth and creamy consistency.