Making cream cheese out of yogurt saves fat grams in any dish that uses cream cheese.
Details are below on how easy it is to make. Then use it any recipe that calls for cream cheese.
Using the Skyr style yogurt works best as it is naturally thicker than Greek or regular yogurt. You can also use flavored yogurts if you are wanting a flavored cream cheese.
I use this to make a low-fat cream cheese frosting. That I spread over carrot cake. I am also working on a cheesecake recipe so stay tuned for that.
Did you know you can make cream cheese out of yogurt just by straining it? The process takes a couple days so you need to plan ahead. But it is worth to save calories and fat grams. What a way to lighten up those dishes that use cream cheese. Even full fat yogurts have less fat than the reduced fat cream cheese. See below on the technique for getting a rich cream cheese with out all the fat!
- 24 ounces Skyr style yogurt
Line strainer with cheesecloth.
Pour yogurt into cheesecloth
Pull up cheesecloth around yogurt
Place strainer over a mixing bowl to catch liquid
(a salad spinner can work good as it is a strainer and bowl in one)
Place in refrigerator and let set for two – three days
24 ounces yogurt will yield 12- 15 ounces strained. The longer it sits the less it yields as more liquid will be released.
Once desired firmness is obtained remove yogurt from cheesecloth and store in container and use as desired. Should stay fresh for about a week.
Line storage container with paper towel to continue to absorb excess moisture