If you’re anything like me, you’re always on the hunt for ways to add more protein to your meals without sacrificing flavor or texture. Well, let me tell you, this homemade Greek yogurt cream cheese is about to be your new best friend. It’s creamy, tangy, packed with protein, and oh-so-versatile! Whether you’re spreading it on a bagel or dolloping it onto pancakes, this recipe is a game-changer.
Why Make Greek Yogurt Cream Cheese?
Let’s face it, regular cream cheese is delicious, but it’s not exactly a protein powerhouse. Enter Greek yogurt—the MVP of high-protein snacks. By straining it, you get a thick, spreadable, and super creamy “cream cheese” that’s lighter, healthier, and just as satisfying. Bonus points for being ridiculously easy to make with just one ingredient (yes, ONE).
Ingredients:
- 2 cups of plain, unsweetened Greek yogurt (full-fat it will definitely render the creamiest result)
- Optional but highly recommend: a pinch of salt or your favorite add-ins (herbs, garlic, honey—go wild!)
Equipment:
- A fine mesh strainer
- cheesecloth or paper towel
- A bowl to catch the liquid (a.k.a. whey)
- A rubber spatula
Instructions:
- Set Up Your Strainer: Place the fine mesh strainer over a bowl. Line the strainer with a paper towel.
- Add the Yogurt: Scoop your Greek yogurt into the strainer. Smooth it out with a spatula to create an even layer.
- Let It Strain: Cover the yogurt with plastic wrap or a clean kitchen towel. Place it in the fridge and let it strain for at least 4-6 hours. For an even thicker consistency, let it sit overnight. The longer it strains, the firmer your cream cheese will be.
- Check the Consistency: After straining, transfer the yogurt to a bowl. If it’s too thick for your liking, you can stir in a bit of the whey you strained out to adjust the texture.
- Flavor It (Optional): Add a pinch of salt for a classic tangy flavor or mix in some minced herbs, roasted garlic, or even a drizzle of honey for a sweet twist. I love doing honey and a pinch of salt for a neutral, slightly sweet flavor. I recommend at least adding a pinch of salt and a tiny amount of honey since greek yogurt can be quite a bit more sour than classic cream cheese tastes.
- Store It: Transfer your homemade cream cheese to an airtight container and store it in the fridge for up to a week.
Ways to Enjoy It:
- Spread it on whole-grain toast with a sprinkle of everything bagel seasoning.
- Use it as a dip for veggies or crackers.
- Swirl it into soups for added creaminess.
- Top pancakes or waffles with a dollop and fresh berries.
Final Thoughts:
Making your own Greek yogurt cream cheese is one of those little kitchen hacks that’s so simple, you’ll wonder why you didn’t try it sooner. I always have a tub of greek yogurt in my fridge, so if I need cream cheese in a pinch this is my go to!!
So, what are you waiting for? Grab that tub of Greek yogurt sitting in your fridge and turn it into the high-protein spread of your dreams. And don’t forget to tag me on Instagram if you give this recipe a try—I can’t wait to see your delicious creations!
High-Protein Greek Yogurt Cream Cheese Recipe: Easy and Delicious
Ingredients
- 2 cups full-fat Greek Yogurt you can use less or more Greek yogurt
- sea salt optional, but very necessary
- honey or maple syrup optional, but necessary
Instructions
- Place the fine mesh strainer over a bowl. Line the strainer with a double layer to prevent the yogurt from slipping through.
- Scoop your Greek yogurt into the strainer. Smooth it out with a spatula to create an even layer.
- Cover the yogurt with plastic wrap or a clean kitchen towel. Place it in the fridge and let it strain for at least 4-6 hours. For an even thicker consistency, let it sit overnight. The longer it strains, the firmer your cream cheese will be.
- After straining, transfer the yogurt to a bowl. If it’s too thick for your liking, you can stir in a bit of the whey you strained out to adjust the texture.
- Add a pinch of salt and honey for a neutral, slightly sweet flavor. I recommend at least adding a pinch of salt and a tiny amount of honey since Greek yogurt cream cheesecan be quite a bit more sour than classic cream cheese tastes.
