Description
This homemade cream cheese recipe transforms thick Greek yogurt into a rich, creamy cheese by draining its whey with sea salt for enhanced flavor and texture. Perfect for spreads, dips, and various culinary applications, this simple no-cook method yields a fresh, tangy cream cheese with a smooth consistency.
Ingredients
Scale
Ingredients
- 500 grams Greek Yogurt
- 3/4 tablespoon Sea Salt
Instructions
- Mixing: Add the 3/4 tablespoon of sea salt to 500 grams of Greek yogurt and stir well to evenly distribute the salt.
- Preparing to Drain: Pour the salted yogurt onto a muslin cloth that is placed over a colander or sieve set above a bowl to catch the whey.
- Wrapping and Refrigerating: Wrap the edges of the muslin cloth together tightly to prevent a skin from forming on the surface of the cheese, then place the whole setup in the refrigerator overnight or up to 24 hours to allow the whey to drain completely and the yogurt to thicken into cream cheese.
- Serving: After the draining period, remove the cream cheese from the cloth and serve immediately with your favorite accompaniments such as bread, crackers, or fresh vegetables.
Notes
- Use full-fat Greek yogurt for a richer and creamier result.
- The longer the yogurt drains, the thicker the cream cheese will become.
- Ensure the muslin cloth is tightly wrapped to avoid whey leakage but not so tight that it prevents proper drainage.
- You can customize the cream cheese by mixing in herbs, garlic, or spices after draining for added flavor.
- Any leftover whey can be saved and used in smoothies or baking for extra protein.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dairy
- Method: No-Cook
- Cuisine: International
Keywords: cream cheese, homemade cream cheese, Greek yogurt cream cheese, no cook cream cheese, easy cream cheese recipe
