Yogurt "Cream Cheese"
Making a super creamy yogurt "cream" cheese is easier than you think! Although this version is not a true cream cheese, since it is yogurt based and not cream based, you will find it to be a great alternative both in cost and calories. Yogurt cream cheese can be a little more tart than your used to with traditional cream cheese, so keep that in mind. Also the thicker the yogurt the better. It's less expensive and the family doesn't even realize it. One 32 oz. plain yogurt should make about 2 cups of cream cheese. The small 8 oz. yogurts will make about 1/2 cup. (Perfect to make the night before and have for breakfast in the a.m.)
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Amount Per Serving
Calories from Fat 34
% Daily Value *
Total Fat 4g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Total Carbohydrates 4g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 32 oz Plain Yogurt (the thicker the better; Fage is a good brand). You can also use 8 oz size, or vanilla, strawberry or other flavored yogurt as desired.
- Cheese Cloth or Coffee Filter (depending on method you use; see Directions below)
There are two different ways to make it. Here's both
Cheese Cloth method
- Place a colander/\strainer inside a mixing bowl.
- You'll need a double layer of cheese cloth. I found that Dollar Tree had cheese cloth bags for holding turkey stuffing in the same aisle as the aluminum foil pans. I bought two so I could double the bags inside each other for a double layer, they worked PERFECT for this! Plus I love that you can wash them and reuse them!
- Double your cheese cloth. (in my case I inserted one bag into the other)
- Spoon your yogurt (mine was plain yogurt) into the bag.
- When you remove the lid from the yogurt, if you see any liquid whey at the top , don't stir it back in, drain it off. Sometimes that yellowish liquid is there and sometimes it's not.
- Tie the bag closed with a piece of yarn. Some people choose to hang their ball of yogurt either from a wire rack in the fridge with a bowl underneath to catch the whey that drains. I have a new fridge (yea!) and no wire racks So I placed mine in the strainer that is sitting in a bowl to catch the whey that drains off the yogurt.
- So... place your ball of yogurt in the strainer/bowl and place it in the fridge overnight.
- Want to see something cool? The second you put the yogurt into the cheese cloth the whey starts to separate.
- In the morning, turn the cheese cloth bag inside out and scrape the ball of cream cheese into an airtight container with a lid. Use a spoon to scrape off the cheese from the cloth. Throw out the whey that collected into the bottom of the bowl. Wash the cheese cloth to reuse another day.
Coffee Filter Method
- I like to use this method for the smaller containers of yogurt. It works great! It is basically the same above.
- Place a strainer over a bowl. Line the inside of the strainer with a coffee filter.
- Pour your yogurt into the filter.
- Tie filter closed to form a ball OR do what I did, just place another coffee filter over the top of the yogurt to cover it. and Place the strainer/bowl in the refrigerator overnight.
- In the morning, spoon yogurt into an airtight container. Store in refrigerator.
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