How to Make Cream Cheese

Discover how to make cream cheese with yogurt, the ultimate spread for bagels, toasts, crackers, dips, and so much more. Try at home today!

Recipe Developer-Estefania

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Prep Time 5

Total Time 5

Ingredients

For Cream Cheese:

▢ 500 g Yogurt
▢ 1 teaspoon Salt

For Flavoring:

▢ ½ teaspoon Pepper
▢ Basil
▢ 1 Roasted Pepper

Instructions

Add salt to the yogurt and mix well to ensure the salt is evenly distributed.
Place a fine mesh strainer over a bowl. Line the strainer with cheesecloth.
Pour the yogurt mixture into the lined strainer. Allow it to drain for at least 4 hours in the refrigerator, squeezing out the liquid every hour.
In a bowl, place the strained yogurt.
Add black pepper to the strained yogurt.
Chop the basil, dice the roasted pepper, add to the strained yogurt and fold in until well combined.
Place the cream cheese in a small bowl and refrigerate for at least 1-2 hours to allow the flavors to meld.
Serve the cream cheese with crackers.

Notes

Consistency is Key: Achieving the right consistency is crucial. Straining the yogurt thoroughly will result in a creamier and thicker cream cheese.

Use Full-Fat Yogurt: Opt for full-fat yogurt to get a richer and creamier texture.

Adjust Salt to Taste: Salt is a key component for enhancing the flavor. Adjust the amount according to your taste preferences.

Fresh Basil vs. Dried Basil: While fresh basil provides a vibrant flavor, dried basil works well too. If using dried, start with a smaller quantity and adjust to taste.

Experiment with Flavors: Feel free to experiment with additional flavors. You can add minced garlic, chives, dill, or other herbs and spices to customize the cream cheese.

Serve Chilled: Allow the cream cheese to chill before serving. This enhances the flavor and makes it easier to spread.

Storage: Store any leftover cream cheese in an airtight container in the refrigerator. Consume within a few days for the best quality.

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