Greek Yogurt Cream Cheese

Enjoy this super simple and creamy Greek yogurt cream cheese! Delicious on bagels, as a dip, or as an ingredient in baked goods, this is a tasty and great way to get a little extra protein in your diet!

We have been getting so much fresh milk from our cows again lately! 

And I have been busy experimenting making all kinds of cheeses. My latest creation was a fairly easy process, and I am loving it – Greek Yogurt Cream Cheese!

It can be used in a variety of ways, just like regular cream cheese. It can be spread on bagels, used as a dip for vegetables or crackers, or incorporated into recipes for baked goods, dips, or desserts.

I have been enjoying it on my morning bagel or even with my favorite fruit. I have a feeling it is going to be delicious with fresh strawberries, which I’ll be going to our local strawberry farm soon to get!

This is just a one ingredient recipe. Once you have the cream cheese ready, though, your options for enjoying it are endless!

What is Greek yogurt cream cheese?

Greek yogurt cream cheese is a type of cream cheese that is made by straining most of the whey out of Greek yogurt, which is the liquid portion of the yogurt. This straining process results in a thicker, creamier yogurt with a higher protein content that is spreadable and flavorful. The yogurt gives the cream cheese a tangy flavor and a slightly lighter texture.

Greek yogurt cream cheese vs. regular cream cheese

Cream cheese is made by adding lactic acid to milk. This causes it to turn into curds. Thanks to heat, this mixture eventually becomes the smooth, spreadable cream cheese we know and love.

Yogurt, on the other hand, is made by adding live cultures to warmed milk. It’s this good bacteria that causes the milk to thicken. With much of the whey strained out for Greek yogurt versus regular yogurt, and again for Greek yogurt cream cheese, this type of cream cheese will have a higher protein content.

Both types of cream cheese can be used in similar ways, such as spreading on bagels, toast, or crackers, as a dip for vegetables or fruit, or as an ingredient in recipes like cheesecakes, frostings, or dips. However, the slightly different textures and flavors can impart subtle variations in the end result of dishes.

Greek yogurt cream cheese vs. Labneh

Labneh is a Middle Eastern yogurt cheese that is creamy and tangy. It is made from strained yogurt, similar to the Greek yogurt cream cheese. It is a popular ingredient in the cuisine of the Levant, which includes countries like Lebanon, Syria, Jordan, and Palestine.

To make labneh, yogurt is typically mixed with salt and then strained to remove the whey, resulting in a thicker consistency similar to soft cheese. The yogurt loses much of its liquid during the straining process. Pending how long it is strained, labneh can have a spreadable consistency or be thick like a firm cheese.

How to use Labneh

Labneh has a tangy and slightly acidic flavor, similar to Greek yogurt but with a more concentrated taste. It can be used in a variety of ways, including as a dip or spread for bread, vegetables, or wraps.

It can also be used as a substitute for cream cheese in various dishes.

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Tips

• Use homemade Greek yogurt for the best flavor: Of course, I prefer to use homemade Greek yogurt, but you can also use store bought. This recipe is not just for farm families with dairy cows. If you do want to make your own yogurt for this, you can use my recipe for how to make yogurt in the Instant Pot here. Use a towel or cheese cloth to strain regular yogurt into greek yogurt.
• Use flour sack towels instead of cheesecloth: They’re more substantial and easier to clean.
• Use within a week or so, and discard if you notice any signs of spoilage. You can freeze this cream cheese, but the consistency and texture may be different after the thawing process.

FAQ

Ingredients:

• Greek yogurt- Homemade or store-bought.
• Salt (optional, for seasoning)

Equipment you’ll need:

Mixing bowl

Colander

Strainer or sieve

Cheesecloth or a clean kitchen towel – I personally like to use flour sack towels because they’re more substantial and easier to clean than cheesecloth. Here is the one I like to use.

Weight or heavy object

How to make Greek yogurt cream cheese

Method 1:

Place a colander over a large bowl or pot and line it with a cheesecloth or a clean kitchen towel.  I personally like to use flour sack towels because they’re more substantial and easier to clean than cheesecloth.

Add 2 cups of Greek yogurt to the prepared colander lined with the cheesecloth or towel. Make sure the colander is large enough to hold the yogurt without overflowing. If you prefer a slightly salted cream cheese, you can add 1/2 teaspoon of salt at this stage and mix it in.

Fold the edges of the cheesecloth or towel over the yogurt to cover it completely.

Place a weight on top of the yogurt to help press out the liquid. You can use a heavy object like a can or a jar filled with water. The weight will help remove excess moisture and thicken the yogurt.

Let the yogurt sit in the colander over a bowl in the refrigerator for 8 to 12 hours, or overnight. This allows the whey (liquid) to drain out, leaving behind a thicker cream cheese-like consistency. You can also do this at room temperature, but be aware that the final product will be more sour as the yogurt will continue to ferment at room temp.

After the desired time has passed, remove the weight and carefully unwrap the cheesecloth or towel.

Transfer the thickened yogurt, now resembling cream cheese, to a bowl.

At this point, you can taste and adjust the seasoning by adding more salt if desired.

Store in an airtight container in the refrigerator. It will continue to firm up slightly as it chills.

Method 2:

Start with homemade yogurt (here is my favorite homemade yogurt recipe) and then put it in a flour sack towel, until it is very thick. It goes through the stages of being greek yogurt and then ultimately greek yogurt cream cheese. With homemade, it is quite sour, so my favorite way to use it is sweetened.

Hang in pantry until all of the whey is strained out. I do this  by putting it in a flour sack cloth and hanging it with jute twine from a hook in my pantry. Make sure to put a bowl or pot underneath to catch the whey.

Enjoy!

It is now ready to be used in a variety of recipes or enjoyed as a spread on bagels, toast, or crackers. Remember to use it within a week or so, and discard if you notice any signs of spoilage.

Favorite add ins:

• Honey and cinnamon – This is especially delicious on raisin sourdough bagels
• Garlic and herb – Thyme, chives and rosemary are all great herb options
• Everything bagel seasoning

How To Use:

• Make it into a dip – Sweet or savory! A sweet dip is great for fresh fruit, while I enjoy pretzels with a savory dip. You can also add olive oil to it to make it more dippable.
• Spread it on pizza – The final result has the texture and tang reminiscent of goat cheese, making it a great pizza topping.
• Use it in baked goods – This recipe is a great option in place of regular cream cheese in various recipes. You can even make a healthy cream cheese frosting!

More Farmhouse Recipes:

• Easy Homemade Herb Butter
• Raw Milk Ice Cream
• How To Make Sour Cream From Raw Milk
• How to Make Raw Milk Butter in a Blender
• How to Make Milk Kefir

If you try this recipe and love it, I would love if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone .