Instructions

1. 1

   Add 300 grams of non-fat Greek yogurt to a mixing bowl.

   ⏱️ 1 min

   
2. 2

   Add the juice from 1/3 lemon (if using) to the bowl.

   ⏱️ 1 min

   
3. 3

   Add 1/2 teaspoon of salt to the bowl.

   ⏱️ 1 min

   
4. 4

   Mix all ingredients together until well combined.

   ⏱️ 2 min

   
5. 5

   Prepare a sieve or mesh strainer by lining it with paper towels.

   ⏱️ 1 min

   
6. 6

   Pour the mixed yogurt mixture into the paper towel-lined sieve or mesh strainer.

   ⏱️ 1 min

   
7. 7

   Cover the top of the yogurt mixture with additional paper towels.

   ⏱️ 1 min

   
8. 8

   Place a bowl on top of the covered yogurt mixture to aid in liquid extraction.

   ⏱️ 1 min

   
9. 9

   Place the entire setup (sieve/strainer with yogurt, and bowl on top) in the fridge for 8-12 hours. The longer it stays in the fridge, the thicker and tangier the cream cheese will become.

   ⏱️ 480 min

   
10. 10

    After refrigeration, remove the protein cream cheese from the paper towels.

    ⏱️ 1 min

    
11. 11

    Enjoy your homemade protein cream cheese.

    ⏱️ 1 min

    

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Nutrition Facts (per serving)