1-Ingredient Homemade Cream Cheese

YOGURT CREAM CHEESE vs REGULAR CREAM CHEESE
Cream cheese is made by adding lactic acid to milk. This causes it to turn into curds then is blended to make cream cheese of then which companies add thickeners / stabilizers. It’s also not cultured as is yogurt, so it’s harder to digest.
Yogurt, on the other hand, is made by adding live cultures to warmed milk. It’s this good bacteria that causes the milk to thicken. With much of the whey strained out for Greek yogurt versus regular yogurt, and again for Greek yogurt cream cheese, this type of cream cheese will have a higher protein content and contains probiotics making it easier on the gut with benefits!
Both types of cream cheese can be used in similar ways.

LABNEH vs YOGURT CREAM CHEESE
Labneh is a Middle Eastern yogurt cheese that is made from strained yogurt, similar to the Greek yogurt cream cheese. To make labneh, yogurt is typically mixed with salt and then strained to remove the whey, resulting in a thicker consistency similar to soft cheese.

Method:
Place greek yogurt (0%, 2%, or full fat – full fat is best!) in either a cheesecloth suspended in a mason jar (make sure it doesn’t touch the bottom where the whey will drain) or this yogurt strainer I have. Place in the fridge for 4-5 days until all the whey has been strained and you have a super thick “yogurt” that actually tastes like cream cheese / labneh! DONE!

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