Philadelphia-Style Homemade Cream Cheese

Ingredients

• 1 kg Plain Greek yogurt (Unsweetened; cheesecloth or a clean cloth will be used for straining.)
• 1 tbsp Salt (Adjust to taste if you prefer a less salty cheese.)
• 1 tbsp Garlic powder (Optional; the video also mentions garlic, approximately 1 tsp, but the written description indicates 1 tbsp.)

Steps

1. 1

   Place the Greek yogurt in a large bowl. Add the salt and, if desired, the garlic powder.

2. 2

   Mix very well with a spoon until the salt and garlic are evenly distributed and no areas remain unseasoned.

3. 3

   Place a large strainer over a deep bowl. Line the strainer with a clean cloth, fine-mesh cloth, or food-safe mesh, leaving enough cloth around the edges to cover the mixture.

4. 4

   Pour the yogurt mixture onto the cloth. Gather the ends of the cloth and cover the yogurt. Place a light weight on top if necessary to help it drain, without compressing it excessively.

5. 5

   Refrigerate the strainer and bowl overnight, approximately 8 to 12 hours, so the yogurt releases the whey. Discard or reserve the drained liquid as preferred.

6. 6

   The next morning, remove the weight and open the cloth. The yogurt should be noticeably thicker and have a consistency similar to cream cheese.

7. 7

   Transfer the cream cheese to a clean glass container with a lid. Mix gently to even out the texture and refrigerate until serving.

8. 8

   Serve spread on bread or another base of your choice.

Notes

The approximate yield is 500 g of cream cheese per 1 kg of yogurt, since a large portion of the whey is removed. Store the cheese in an airtight glass container in the refrigerator for 5 to 7 days. The amount of garlic is inconsistent between the written description and the audio: the description indicates 1 tbsp of garlic powder, while the audio mentions approximately 1 tsp; use the amount you prefer.

Nutrition per serving

• appetizer
• breakfast
• vegetarian
• no-cook
• high-protein
• homemade
• spread
• Mediterranean