Yogurt Cream Cheese
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!
Ingredients
- 24 ounces Skyr style yogurt
Instructions
-
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
