Homemade Cream Cheese
Homemade Cream Cheese
Ingredients
For the Cream Cheese
- 32 ounces plain Greek yogurt, full-fat recommended
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
For Serving
- 4 toasted bagels
- 1 teaspoon lemon zest, from 1 small lemon
- 2 tablespoons honey, or as needed
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, combine the plain Greek yogurt, fine sea salt, and fresh lemon juice. Mix thoroughly until all ingredients are well incorporated.
⏱️ 3 min
- 2
Line a fine-mesh strainer with two layers of cheesecloth or a clean kitchen towel. Place the strainer over a deep bowl, ensuring there is space between the bottom of the strainer and the bowl to collect the whey.
⏱️ 2 min
- 3
Pour the seasoned yogurt mixture into the prepared strainer. Place a heavy, flat object (like a small plate with a can on top) directly on the surface of the yogurt to act as a weight.
⏱️ 2 min
- 4
Transfer the entire setup (bowl with strainer and weighted yogurt) to the refrigerator and let it strain overnight, or for at least 8 hours. The longer it strains, the thicker and firmer your cream cheese will be.
⏱️ 480 min
- 5
After straining, remove the weight and discard the collected whey from the bowl. Carefully unwrap the strained yogurt from the cheesecloth; it should have a thick, smooth, and creamy consistency similar to cream cheese.
⏱️ 2 min
- 6
Transfer the homemade cream cheese to a serving dish or an airtight container. If desired, you can gently shape it into a log or ball.
⏱️ 1 min
- 7
To serve, scoop a generous amount of the homemade cream cheese onto toasted bagels. Drizzle with honey, sprinkle with lemon zest, and finish with a pinch of flaky sea salt.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Cream Cheese
For the Cream Cheese
- 32 ounces plain Greek yogurt, full-fat recommended
- 1/2 teaspoon fine sea salt
- 1 tablespoon fresh lemon juice
For Serving
- 4 toasted bagels
- 1 teaspoon lemon zest, from 1 small lemon
- 2 tablespoons honey, or as needed
- 1/4 teaspoon flaky sea salt, for sprinkling
Instructions
- 1
In a medium bowl, combine the plain Greek yogurt, fine sea salt, and fresh lemon juice. Mix thoroughly until all ingredients are well incorporated.
⏱️ 3 min - 2
Line a fine-mesh strainer with two layers of cheesecloth or a clean kitchen towel. Place the strainer over a deep bowl, ensuring there is space between the bottom of the strainer and the bowl to collect the whey.
⏱️ 2 min - 3
Pour the seasoned yogurt mixture into the prepared strainer. Place a heavy, flat object (like a small plate with a can on top) directly on the surface of the yogurt to act as a weight.
⏱️ 2 min - 4
Transfer the entire setup (bowl with strainer and weighted yogurt) to the refrigerator and let it strain overnight, or for at least 8 hours. The longer it strains, the thicker and firmer your cream cheese will be.
⏱️ 480 min - 5
After straining, remove the weight and discard the collected whey from the bowl. Carefully unwrap the strained yogurt from the cheesecloth; it should have a thick, smooth, and creamy consistency similar to cream cheese.
⏱️ 2 min - 6
Transfer the homemade cream cheese to a serving dish or an airtight container. If desired, you can gently shape it into a log or ball.
⏱️ 1 min - 7
To serve, scoop a generous amount of the homemade cream cheese onto toasted bagels. Drizzle with honey, sprinkle with lemon zest, and finish with a pinch of flaky sea salt.
⏱️ 3 min