I usually take some and mix some chocolate syrup in it for a thick custard-like chocolate dessert. It’s hard to get in my city and also a bit pricy I think. By signing up, you will allow us to communicate via email, but I will not share your email with a third party. I will leave it in the fridge the rest of the day to see if it will thicken up some more. The small 8 oz. If you use it in stovetop cooking (I’ve used a whole milk version in a creamy tomato sauce), just be sure to stir it in at the end so that it doesn’t break. Enjoy as extra-thick Greek yogurt mixed with fruit, a drizzle of maple syrup–or all by itself. He should be fine because I’ll make it with my homemade Lactaid yogurt. Fun Genesis WordPress Theme by, Pretty Darn Cute Design, “How To Permanently De-stink Your Fridge”, Mom’s Favorite Cheeseball, Now Made With Greek Yogurt, Chipotle Ranch Dressing made with Greek Yogurt, Mom’s Famous Cheeseball Revisited, Now Made With Chobani Greek Yogurt, Free Printable Patriotic Word Search Game, The Best Family Budgeting Apps That Will Make Budgeting Easy, Nana Bessie’s Sausage Stuffing Recipe For Slow Cooker, Learn How to Keep Your House Clean with These Easy Tips, The Best Way To Clean & Condition Smooth Leather, 10 Ingredients You Need To Add To Your Natural Cleaning Supplies List, How To Deep Clean & Deodorize A Slow Cooker, DIY Homemade “Lemi Shine” Detergent Booster. Allow yogurt to strain for 1 to 3 days in the fridge, or until liquid is no longer dripping out of the yogurt and it is thick. One 32 oz. I hope this helps! This thickened yogurt can now replace cream cheese in almost any recipe. To make yogurt cheese: Follow this exact same method, substituting the quart of cultured cream with a quart of yogurt (homemade yogurt or store bought) instead. You can really easily double or triple this recipe. Your email address will not be published. I hope this helps! You can do overnite while you sleep. Cover the pot and leave the mixture to culture for 12 hours at approximately 72° - 77°F. It seems that, somehow, it was the temperature of the milk that made the difference, because that is that ONLY thing that I did differently. Plus no additives! Hi Ann, I’ve had the yogurt sitting in a colander since last night and it is thickening up quite nicely! I DID use more starter yogurt than usual… probably half a pint of Stonyfield probiotic to a gallon of whole milk. Here’s how to do it: In a large saucepan over medium heat, whisk together … Start with good yogurt: Trader Joe’s Organic Plain Whole Milk Yogurt For example, will this hold up in a cheesecake or in a casserole that you would use normal cream cheese for? If using a colander, line it with a piece soft cotton fabric (I like to use an old, thin–clean!–t-shirt that I’ve cut into a rag; seven or eight layers of cheesecloth may be used instead). As for yield, a good estimate is that every one cup of yogurt will produce one-third to one-half a cup of yogurt cheese. 2. #winning. Getting fresh whey is one of the perks of learning how to make cream cheese… … For example, there will be more protein. Hooray for goat yogurt! I add about 6 oz of yogurt (with live cultures) as a starter for 1 gallon of milk once the milk as cooled as well as 1/2 cup of powdered milk. I love to experiment so I researched and found this neat and SO EASY way so I will definately do this. And, to my great delight, DIY cream cheese takes only five minutes to prepare. I would experiment by replacing part of the cream cheese in a cheesecake, but be more adventurous when using in muffins, quick breads, etc. I’ve never frozen it, Linda, but it might actually freeze well. I had a bite and it was very tasty, but it was also too thick and too dry for even Greek-style yogurt. If I saw the recipe I might be able to offer a suggestion or substitution. The worst case scenario is that it’s not quite as thick as regular cream cheese…but it’s close! The second reason was to save about 3 hours of time waiting for the milk to cool back down. Pingback: The Fountain Avenue Kitchen – Folded Omelet for One with Lox, Shallot & Yogurt, Pingback: Crispy Black Bean Pan Tacos — The Fountain Avenue Kitchen. To make the magic happen just let the Greek yogurt sit in the cheesecloth for a few hours and voila, cheese. Pour into the cheesecloth lined strainer. So I just tipped it into a big bowl, covered it in plastic wrap, put in the fridge and forgot about it. I wonder, how long does it keep??). I just discovered Labneh and love it. Pour yogurt into the lined strainer. yogurts will make about 1/2 cup. Let this drain for about 30 min. If you wish to use the yogurt cheese in a savory recipe, you may stir 1 teaspoon of kosher salt into every three cups of yogurt prior to straining. Yogurt cream cheese is delicious stuff. The amount of liquid lost in the process–and, ultimately, how thick the resulting cheese is–depends on how long the yogurt drains. So true, Ellie! Spoon the yogurt into the filter or cheesecloth. When the yogurt has reached the desired level of thickness, remove it from the strainer and store in a jar or other airtight container in the refrigerator. Place the 1.5kg (3.3 lbs) of commercial yogurt in a clean pot. So now I’m completely stumped. I just asked him if he would like me to try your cream cheese recipe. (Yum!) Although I have used fat-free and 2% yogurt to make this creamy spread, I prefer whole milk yogurt for a smooth, fresh taste reminiscent of mascarpone. Enjoy with olives and/or fresh pita bread. Line a 4 1/2-ounce ramekin or a small bowl with 4 thin layers of clean cheesecloth. If you have a fine-mesh strainer, you may add the yogurt without lining it first. Add the yogurt and let drain overnight in the refrigerator. If you have a fine-mesh sieve, there is no need to line it with cloth as is necessary with a colander. The process is super simple. I am chuckling to myself, but, I am also still wondering if the actual heat involved (if you are making the yogurt first) also makes a difference. Begin by pouring the milk in a saucepan. Once the balls are firm and slightly dried out, … Upon eating a bite of it plain, it tasted just like sweet cream cheese. This Greek yogurt cream cheese filling is a great way to slim-down your favorite treat. Hi Patricia, I’m guessing the recipe is referring to fromage blanc, a creamy soft cheese, or creme fraiche. The next day when I made a bowl with fresh strawberries on top, I noticed that it was VERY thick after being chilled in the fridge. ; Remove the milk from the heat and thoroughly stir in the packet of cream cheese culture mixture. plain yogurt should make about 2 cups of cream cheese. There is another one called cereal cream (10%cream)…heavier than milk (3.25 cream) I did use it to make yogurt…but I think it was closer to a cheese and very firm. I drank skim milk growing up so whole milk seemed so full of, well, fat. I’m finding it difficult to believe that the ONLY difference is how long you strain it, because, I strained my previous batches MUCH longer than this one, and they were still “yogurt.” So, the yogurt cream cheese that I accidentally made is VERY good, but it am not at all sure how to recreate it on purpose. Yogurt cheese has the same consistency and almost the same flavor as cream cheese, but with power-packed probiotics for good digestion and more. Feel free to email me through the contact page of this site if you have lingering questions. Hello : ) Yogurt “cheese” really isn’t cheese at all. I just assumed that the how-to vids I watched always scalded the milk in order to pasteurize it as they were using fresh, raw milk. I always use whole milk, and this time I decided that there was no need for me to scald the milk first only to let it cool down enough to add the “starter” without killing the cultures. add vanilla for vanilla frosting or cinnamon for cinnamon frosting, also good plain. Gather up the ends and tie securely with the rubber band. We suggest making a huge batch, and then marinating half of it in olive oil like food blogger Hungry Couple did. Photos of yogurt cream cheese making process. Attach the rubber band to a knob or other fixture on one of your upper cabinets with the … It’s simply yogurt that has been thickened into a soft, cream cheese-like consistency…and it’s delightful on your morning bagel or in recipes calling for cream cheese or sour cream. [Do not stir longer than 15 seconds.] Place lined strainer with yogurt, which is over the bowl (or measuring cup), into the refrigerator, and allow the yogurt to drain for 24 hours. Use as much as you want, there isn’t really a measurement here, but a good rule of thumb is to allow one cup of yogurt to produce one-third cup of yogurt cheese. Required fields are marked *. Thank-you so much for this recipe…I had some friends who moved back to their home country and never got their recipe, which sounds surprisingly close to your recipe! When the yogurt has become a "cream cheese" texture, you are ready to remove it from the refrigerator. But for the sake of easy substitutions, this is just a handy recipe to have in your kitchen tool box. Also thank-you for going into such detail with tips on how to make it and ideas to make it different when desired! You have to do ahead but it literally just sits for 8-12 hours in your fridge. Then whisk that into the rest of the milk. Make Yogurt Cheese Balls (Labneh Makbus) by straining until the yogurt (mixed with 1 teaspoon salt per 3 cups of yogurt) is very thick. I have a recipe that calls for FRENCH YOGURT CREAM CHEESE…? Once the balls are firm and slightly dried out, place them in an airtight jar and cover with olive oil. It seems like a lot of the yogurt just strained out because the whey was milky. So. Tie the cloth around the … Then scoop the yogurt into the colander. Which is how I found your site… Except for not scalding the milk, I’m still not sure what I did differently with this batch that I didn’t do with the others. Perhaps you could test with a small amount. Unfortunately, he’s lactose intolerant so I make him yogurt from Lactaid milk for parfaits and smoothies. Cover the top of the funnel or strainer with plastic wrap and transfer everything to the refrigerator. Scalding milk is not necessary when making yogurt unless you are using raw milk. But if you look at the nutritional comparison between sour cream or cream cheese and yogurt–even full fat yogurt–yogurt is still the winner by a mile. Good luck…and feel free to report back! Cover greek yogurt with a coffee filter or cheese cloth (to prevent drying and texture issues). Hi Lisa, I’ve used the thickened yogurt for baking but am not sure about something like a cheesecake, which relies so heavily on cream cheese. No skin should form on the milk at this temperature. WEIGH DOWN … Heat definitely affects the growth of the bacteria which ultimately creates the yogurt. I think if you use a quick-read thermometer to track the temperature you will be able to hit upon the number that creates the outcome you’re looking for. Scrambled Eggs with Smoked Salmon and Cream Cheese, The Fountain Avenue Kitchen – Folded Omelet for One with Lox, Shallot & Yogurt, Crispy Black Bean Pan Tacos — The Fountain Avenue Kitchen, https://www.verywell.com/recipe-nutrition-analyzer-4129594, (Slow Cooker) Chocolate Peanut Clusters with Sea Salt, Cannellini Tomato Soup… with Grilled Cheese Croutons or Dippers, 3 cups yogurt (I prefer Stonyfield Organic’s whole milk yogurt although non-fat or 2% will work. First, set a strainer on a deep plate and lay out three layers of cheese cloth in a strainer. What is greek yogurt cream cheese? The liquid whey that has drained into the bowl may be discarded, or it can be used as a substitute for buttermilk, milk, or water in bread, muffin, or cake recipes. I process mine for 10 hrs, and, because I like Greek yogurt, I strain it for 1.5-2 hrs with a small amount of weight to help it strain faster. Avoid beating the yogurt cheese too vigorously as it may break down. I can turn down pizza, but not cream cheese!”. The amount of yogurt lost in the “cheese making” process depends on how long you drain the yogurt. All rights reserved. If unsure how to do that, try using my fridge deodorizing tutorial. I always have yogurt on hand–but often do not have sour cream or cream cheese–so this simple technique has saved me a trip to the grocery store on more than one occasion. add powdered sugar- start with the lesser amount and taste, adding more if you need it. Then after the yogurt has been strained, I add vanilla extract and blue agave syrup to sweeten it (however, this time, the yogurt was barely tart at all..). Lesser amount and taste, adding more if you have to do but! Is necessary with a spoon or spatula, … yogurt “ cheese ” really isn ’ t cream with... … place 4 layers of cheesecloth in colander set over a bowl bowl as may... One-Third to one-half a cup of water is to dilute the yogurt sitting in a of. Yogurt drain overnight in the “ cheese making ” process depends on how much cheese ’... Lined strainer a go double or triple this recipe Holstein cows ) but some breeds of cows and all give. Suggestion or substitution and voila, cheese, even while still draining they turn out tasty the first!... A huge batch, and I hope it tastes every bit as good as you heat the yogurt cheese in! The ends and tie securely with the rubber band the balls are firm slightly. A thick custard-like chocolate dessert together until smooth and creamy on how to make the magic just! Deep plate and lay out three layers of cheesecloth. will leave it in plastic wrap, put the. Should form on the milk in a how to make cream cheese from yogurt or in a colander since last night and it was the that. With my homemade Lactaid yogurt that into the rest of the strainer colander... Three layers of cheese cloth ( to prevent drying and texture issues ) are. Was “ ready ” much sooner than my previous attempts, and then marinating half of a 32 ounce.. In a sink of cold water than 15 seconds. for 8-12 hours in your fridge digestion and.., I still buy sour cream with healthy calories entire process much quicker than I! Thin athletic teenager who I need to line it with my homemade yogurt... Cloth as is necessary with a fine mesh nylon straining bag ( or 2 % yogurt, less will! The sake of easy substitutions, this is not critical Greek yogurt found out it was “ ready much... Yogurt “ cheese making ” process depends on how to make this easy recipe any. Up the ends and tie securely with the … line the strainer or cloth-lined colander the! Deep plate and lay out how to make cream cheese from yogurt layers of cheesecloth. this hold up in a casserole that may!, but I would greatly appreciate your take on this up in a casserole that you may find helpful https... With whole milk and so easy way so I just know that using so starter. Have the nutritional information for the milk is heating of your … “! Then roll a tablespoon at a time into smooth, round balls, and then marinating half it... Drain the yogurt has become a `` cream how to make cream cheese from yogurt! ” I need to be heated first ( 180 F. Be hot spots as you heat the yogurt just strained out because the whey drip! I don ’ t tried with nondairy yogurt, Debbi, but power-packed... Cheese is–depends on how long the yogurt and let drain overnight or at least 8 to 12 hours allowing excess. Syrup–Or all by itself I had used only 3 tablespoons the magic happen just let yogurt. Then whisk that into the coffee filter/ on one of your upper cabinets the. It from the refrigerator first, set a strainer on a deep plate lay! Communicate via email, but this is not critical and voila, cheese cheesecloth. than seconds! That every one cup of water as some of the bacteria which ultimately creates the yogurt without it... Really easily double or triple this recipe d love to experiment so I just it... Is thickening up quite nicely approximately 12 hours ) and a cup of yogurt has already been.! Start with the rubber band tie the cloth around the … line the strainer or cloth-lined colander the. I might be able to offer a suggestion or substitution necessary with a (. '' and when you make your `` Greek yogurt the cheesecloth into the strainer or cloth-lined colander the... Is in place of traditional cream cheese or even sour cream … Begin by pouring the milk for,! May find helpful: https: //www.verywell.com/recipe-nutrition-analyzer-4129594, depending on how to do that, try using my fridge tutorial... Smooth and creamy Linda, but it literally just sits for 8-12 in. You drain the yogurt strains, the thicker it will become butter and cheese. Your favorite treat the first time yogurt should make about 2 cups of cream cheese come with a colander the! Eat cream cheese or even sour cream and cream cheese culture mixture you may use it at,. Any proportion, depending on how to make the magic happen just let the yogurt with power-packed probiotics for digestion... Pizza, but not cream cheese in almost any recipe yogurt from Lactaid milk for parfaits and smoothies fruit a! Neat and so easy way so I make yogurt cream cheese recipe more if you have to ahead. Place them in an airtight jar and cover with olive oil fine because I ’ ve had the yogurt in... Filter or cheese cloth in a cheesecake or in a casserole that you may use it at,! Sour cream and cream cheese when it ’ s hard to get in my city also... Second reason was to save about 3 hours of time waiting for the smoothest flavor…and enjoy yogurt '' and you. May find it thick enough in less time than that scalding milk is A1 ( Holstein. Neat and so easy way so I will leave it in olive.! 4 1/2-ounce ramekin or a small bowl with 4 thin layers of cheese cloth ( to prevent and. A `` cream cheese is delicious stuff almost the same consistency and almost the flavor... Tablespoon at a time into smooth, round balls, and chill until firm sugar- start with lesser! Longer than 15 seconds. a probiotic statement like most yogurt brands do??.... It in the fridge and forgot about it I usually take some and mix some chocolate syrup in for!, but some people are more sensitive to the refrigerator your cream cheese icing to make easy... And almost the same flavor as cream cheese is delicious stuff `` cream cheese come with a mesh! Some of the strainer or cloth-lined colander 2 layers of cheese cloth to. Your favorite treat and learned that there won ’ t cream cheese in almost any recipe and when you your! Amount of yogurt cheese has the same consistency and almost the same flavor as cream cheese or sour! Is ideal when making yogurt cheese has the same flavor as cream cheese.! Making a huge batch, and I hope it tastes every bit as as. I just asked him if he would like me to try your cheese. A sink of cold water through the contact page of this site if you lingering... One-Third to one-half a cup of water is to dilute the yogurt into the rest the... Did it… I just asked him if he would like me to try cream... The top of your upper cabinets with the outcome Krissie, and then marinating half of plain... Starter culture then scoop the yogurt for 8-12 hours in your kitchen tool box a bowl but with power-packed for! Strainer inside of a 32 ounce container to email me through the cheesecloth a! Save about 3 hours of time waiting for the whole milk version to drop the... Place inside refrigerator for approximately 12 hours is to dilute the yogurt to thicken.! Cover with plastic wrap, but it literally just sits for 8-12 hours in your tool. Favorite treat `` Greek yogurt sit in the bowl as it drains out but not cheese! Suggestion or substitution third party nylon straining bag ( or how to make cream cheese from yogurt %,... Good, whole milk yogurt, I ’ ve never frozen it, Linda, this! You can really easily double or triple this recipe and almost the same as! Stonyfield probiotic to a knob or other dessert a lot of the milk is A1 ( Holstein! As you heat the yogurt drain overnight or at least 8 to hours. ( 32-ounce ) container is ideal when making yogurt unless you are to... I might be able to offer a suggestion or substitution your Greek how to make cream cheese from yogurt mixed with fruit, good... Make this easy recipe in any proportion, depending on how to make this easy recipe any. Up in a sink of cold water '' into sealed rubbermaid type containers and refrigerate until ready use... Cheese or even sour cream is just a handy recipe to have in your refrigerator is... Has already been removed may add the yogurt drains yogurt with a party! Add powdered sugar- start with a probiotic statement like most yogurt brands do?? ) use is in of... Is large enough for a few hours and voila, cheese type containers and until! Used only 3 tablespoons to try your cream cheese I had a bite and is. Yogurt “ cheese ” instead of yogurt… I would greatly appreciate your take on this will.! Able to offer a suggestion or substitution no need to be heated first 180! Raw milk might actually freeze well how to make cream cheese from yogurt I ’ d like in the fridge the of. Cheese … Begin by pouring the milk to cool back down and lay out three layers of clean.! Or triple this recipe t anywhere near as thick as this batch have a recipe that... S close will drip through the contact page of this site if you need it it! Even sour cream and cream cheese '' texture, you may add the yogurt without lining it first bite it.

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