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Greek Yogurt Cream Cheese

  • Author: Lauren Kenson | Free Your Fork
  • Prep Time: 10 mins
  • Cook Time: 0 min
  • Total Time: 10 mins
  • Category: Dips and Spreads
  • Method: Straining
  • Cuisine: American


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.


  • 32 oz Greek Yogurt


  1. 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.
  2. 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.
  3. 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.


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.