This recipe for Greek Yogurt Cream Cheese couldn’t be simpler! Plus it’s high-protein, filled with gut-friendly probiotics, and SO much cheaper to make it yourself than to buy Greek Yogurt Cream Cheese from the store. Can’t wait to show you how easy it is to make this.
Did you know that you can strain your yogurt at home into CHEESE?
Wait. Come again?
YES. Boom. Mind blown. Well, at least my mind was when I first found out. I am fully aware that you may be a much more in-the-know food connoisseur than I could ever hope to be.
But really, guys. It made my head explode. Okay, not really but it did metaphorically burst open with sheer joy when I realized that this was a DIY-able thing. REAL people were just doing this casually in their own kitchens. Humble culinary heroes just makin’ cream cheese like it’s no big deal.
Turns out it really isn’t a “big deal” to make it. You too can take creamy, thick, protein-packed, low-fat Greek yogurt, and strain it into a soft set cheese. At home, on the cheap, in your very own fridge.
If you’ve ever had Labneh from a Middle Eastern restaurant, you know exactly what kind of yumminess I am referring to. Labneh is a strained-yogurt cheese that uses full-fat yogurt (not Greek yogurt) and it is absolutely scrumptious for dipping and spreading.
This strained yogurt cheese has a thick and creamy texture, a mellow tanginess, and is easy to spread. Just like your favorite store bought bagel schmear.
A totally worth-eating swap for that trusty, classic cream cheese that may or may not be chillin’ in your fridge at this very moment.
The most wonderful part is that this thick probiotic-filled yogurt spread (masquerading as cream cheese) is super simple to make.
Like stupid simple. Verging on effortless. No rocket science required.
It is so darn stress-free to assemble that I feel silly for buying Greek yogurt cream cheese from the store before. Now that I’m “in-the-know”, I can make way more for way less.
All you need is a strainer, some cheesecloth, a container of your favorite Greek yogurt, a heavy can (or jar), a dish for catching the drained liquid, your fridge, and a few days of waiting eagerly for it to be ready. And voila! You will have homemade Greek yogurt cream cheese.
When it comes to making this, your own patience might really be the toughest part.
In its most basic unfussed form, this is a ONE INGREDIENT recipe.
Only ONE. How often does that happen?! Besides almost never.
The method involves turning this one solitary ingredient into something else. Something richer and denser by removing some of the liquid. The whole process is fairly lazy because all we are doing is using gravity to do our dirty work.
It’s not like we’re making the actual yogurt from scratch (for now, I will happily leave that business to the infinitely-craftier-than-me yogurt making experts). But there’s plenty of ways to dress up your homemade cream cheese to make it look like maybe you did do all of the hard work and are the creator of fancy cream cheese miracles.
Here are some of my favorite twists on the basic recipe:
Cinnamon Honey Cream Cheese = A bit of sweet honey + a sprinkling of cinnamon spice
Strawberry Cream Cheese = Swirl some fruity preserves right into it
Garlic-Herb Cream Cheese = Combine with minced garlic + herbs + salt + pepper + EVOO
Spicy Sundried Tomato Cream Cheese = Stir together chopped sundried tomatoes + fresh basil + pinch of red pepper flakes
Fruit & Nut Crusted Cream Cheese Log = Roll in crushed salted pistachios + chopped dried cranberries // tart cherries + finish with a drizzle of honey. Serve glamorously with artisan crackers at parties (things I assume fancy people do)
Classic = Do absolutely nothing except add a toasted bagel underneath and salt as needed? Yes. I do believe we have a winner.
So many options, so little time to devour them all. I just want to put it on EVERYTHING.
Every. Single. Flipping. Thing.
- Spread on a toasted English muffin and top with fresh fruit slices
- Layer on bread and top with thin avocado slices, sesame seeds, and sprouts
- Use as a stuffing for baked chicken breasts (just make a little pocket and tuck a dollop inside with pepper + lemon zest + fresh herbs)
- Layer inside of a crunchy veggie wrap as a creamy cold spread
- Sprinkle on top of salads to add a bit of cream cheese goodness to every bite
- Mix with spices and olive oil to make an easy cracker, pretzel, or veggie dip
- Bake a swirl of it into the center of fruity pastries or muffins
*Dreamy sigh* – Oh the possibilities…
Give it a go at home using your favorite yogurt and let me know what tasty combinations you end up with!
MORE RECIPES YOU MIGHT LOVE:
- Easy Overnight Oats
- Greek Yogurt Breakfast Bowls
- Yogurt Marinated Greek Chicken
- Protein Orange Creamsicle Smoothie
Greek Yogurt Cream Cheese
- Prep Time: 10 mins
- Cook Time: 0 min
- Total Time: 10 mins
- Category: Dips and Spreads
- Method: Straining
- Cuisine: American
Description
This 1-ingredient recipe for Greek Yogurt Cream Cheese couldn’t be simpler! Plus it’s high-protein, filled with gut-friendly probiotics, and SO much cheaper to make it yourself than to buy Greek Yogurt Cream Cheese from the store.
Ingredients
- 32 oz Greek Yogurt
Instructions
- SET UP STRAINER: Set a strainer inside of a dish. Make sure the base of the strainer fits comfortably inside and sits flat. Choose a dish with sides that is deep enough to catch the drained liquid (about 3 inches or more). Layer two pieces of cheesecloth in the strainer, one on top of the another. Make sure that it covers the holes in the strainer and is centered so that the corners are draped over the sides of the strainer.
- ADD YOGURT: Open your Greek yogurt, pour out any of the liquid that has collected on top. Then using a spatula, empty the entire contents of the yogurt container into the cheesecloth. Dig in with that spatula, more yogurt in the cheesecloth means more cream cheese for you later! Fold the corners of the cheesecloth over the yogurt so that it is fully covered.
- WEIGH DOWN + STRAIN IN FRIDGE: Place a heavy can (or I use a big tomato sauce jar) on top of the folded cheesecloth. Place entire dish into the fridge and let drain for 2-3 days. You can drain the liquid out each day as needed. Once the cheese is firmed up and drained you can fold extra ingredients into it. Store in an airtight container for up to a week.
Notes
If you want to have pretty presentation that is easy for slicing or dipping, place the cream cheese onto wax paper and use to form into either a large round disc OR a log shape. Store in the wax paper inside of a plastic bag to keep it fresh.
If you don’t have cheesecloth, you can use a very thin flour sack style dishcloth. The only issue may be that some of the liquid will soak into the towel itself instead of down and out through the cheesecloth. Give it a few good squeezes each night to try to avoid this.
I tend to use full (whole milk) or low fat Greek Yogurt (2%) but I imagine it would be equally delicious with non-fat yogurt (0%) too if that’s more your thing.
My Strainer is kind of pointed on the bottom and I use a #6 coffee filter instead of cheese cloth — works great.
Hi Lynda, I’m so glad to hear that method worked for you too! Thank you so much for sharing!
I love Greek yogurt cream cheese I have used it to make cream cheese frosting for carrot cup cakes. You can use half of the powdered sugar and get the best results! I use it always in place of cream cheese because I need to add protein to my diet and it’s better tasting! Yummy!
Hi Fran,
I always wondered how this would work as a stand-in for other cream cheese recipes – thanks so much for sharing this great tip with us! That frosting sounds absolutely delicious!!
xo, Lauren
I have used strained yogurt as a cream cheese substitute in a high protein, low fat cheesecake and it worked out very well. It all depends on the recipe you use.
That’s super helpful to know, thank you so much for sharing Jon!
Can you use this creem cheese to make cheesecake?
Hey Cecelia!
I’ve never tried to use this in place of cream cheese to make a cheesecake, but baking is so precise you may just want to opt to use the real thing instead.
-Lauren
I have used strained yogurt as a cream cheese substitute in high protein, low fat cheesecake and it worked very well. It all depends on the recipe you use.
Hi hi ! How much grams of creamcheese does this recipe makes? A
Hi Graciella! I didn’t measure the amount you end up with but the volume decreases down from the 32 oz considerably after days of straining. If I had to guesstimate I would say it’s 1-1.5 cups?
The next time I make it, I’ll be sure to measure and update the recipe! If you make it, please let me know what yours yields!
-Lauren
A 32oz container of greek yogurt will make about how many ozs of greek yogurt cream cheese? Thanks you : )
Hi Pam!
I was just saying to Graciella in the comments that I sadly didn’t measure the end result when I last made the recipe. If you make it will you pop back here to let me know how much yours yielded?
I’ll do the same the next time I make it. Happy Cooking!!
xo, Lauren
If you don’t add anything to the cream cheese, is it sour like greek yogurt? Or does that flavor mellow a bit?
It really just depends on the yogurt you use – lately I’ve been loving using Maple Hill Creamery or Straus brands. They have a pleasant tang without being too over the top. The flavor of your greek yogurt cream cheese should stay fairly true to the yogurt – just a little more noticeable tanginess since it will be less watered down after you strain it. It’s really similar in replicating that signature tanginess that most cream cheese has. Hope that helps!
-Lauren
Can you use a mesh strainer instead of what isee is a colander… ??
Hi Gloria – a large mesh strainer should also work!
-Lauren
Hi there! I am going to try this recipe next week. I love Kroger brand Whipped Greek Cream Cheese Spread, which seems to be what this recipe is… It has a great tangy flavor. Have you ever tried adding powdered distilled vinegar in this recipe to get that “tang”? Or even lemon juice powder?
Thanks.
Hi Jennifer – I haven’t tried adding lemon or vinegar to it, not 100% certain what adding acid would do to the dairy. I find that full fat yogurt tends to have a good amount of natural tang to it but if you end up trying it, pop back here and let us know how it went!!
-Lauren
Would the cream cheese have the same calories as the Greek yoghurt?
I’m excited to make this 🙂
Hi Cassandra!
I’m not sure about the caloric breakdown after straining, but I imagine it’s fairly similar since most of what you’re straining off will just be a clear white liquid and what’s already in the yogurt will just be condensed down to a thicker spread. So my guess would be that the volume changes but the nutrition doesn’t. Hope you love it – super excited for you to try it, let me know how it goes!!
-Lauren-
The whey (the liquid removed) does have some caloric (and other nutritional) value. It has about 60 calories in each cup of liquid removed. So the calories left in your “cheese” depends on how much whey you have removed.
There are many recipes that you can use this usually cast off by-product. Do a quick google search.
excellent point, Karen! Thanks for helping with this question!
The nutrition will be concentrated with less water in the product, so the the calories per serving will be higher. Bit you’re probably using smaller servings that you would with yogurt, so no big deal.
I haven’t made it yet, so I have three Qs. Did you try it with nonfat yogurt? Did it need salt? Was it good? Thanks!
Hi Cassandra –
I tend to use full (whole milk) or low fat Greek Yogurt (2%) because I love the taste & find it most satisfying that way! I imagine it would be still be good with non-fat yogurt (0%) too if that’s more your thing.
I do occasionally add salt but left it out of the recipe in case anyone wanted to have a blank template (for instance if you add everything-but-the-bagel seasoning it comes with salt in that seasoning mix – so it might double down on it and make it overly salty). If you intend to use it as a true cream cheese spread then a little bit of salt mixed into it prior to straining would be delicious (way easier to mix in before straining than trying to wrestle it in with even distribution after it’s been strained into a thicker texture)
Hope that helps!
-Lauren
Wow. I never thought of something like this. Such a good idea!!!!
Thanks, Meiko!
It’s shockingly easy to make, I couldn’t believe how creamy it was. This week, I’m adding it to lasagna in place of ricotta.
Cheese upon cheese!
-Lauren-
Oh that’s brilliant! How did it work in the lasagna?
Hi Sarah, it worked okay in the lasagna – definitely not as much moisture added as a regular cream cheese or melty cheese might! If you tolerate dairy well, then ricotta might be your best bet for baked pasta dishes!
Wonderful idea. Simple. Yet you can easily impress your family and friends with it. Do you have a favorite brand of Greek yogurt that you like to use with this recipe?
Hi Eric,
So glad to hear that you liked the how-to guide. It’s so fun to make a store-bought staple at home to share with family and friends! For this recipe, I used Green Mountain Creamery’s Organic Greek Yogurt but have also used Wallaby and Straus Family Creamery brands.
Hope this helps you find your favorite!
-Lauren-