If you’re anything like me, the idea of making “homemade cream cheese” sounds like a ridiculously daunting task. I mean, come on, that’s gotta take like a crazy amount of work or something, right? Wrong! Making homemade cream cheese is, in reality, so simple, as I’ve recently— and happily!— discovered. You can whip this homemade cream cheese up with next to no effort whatsoever, and in the end you’ve got creamy, tasty, and 100% clean cream cheese. The best part? You can customize this homemade cream cheese in countless ways: garlic herb, sweet cinnamon, roasted red pepper, hot jalapeño, blueberry, strawberry… The possibilities are endless!
Homemade Cream Cheese
Plain nonfat Greek yogurt
Fold cheesecloth so that it’s at least two layers thick. Place the cheesecloth in a bowl, and fill with the Greek yogurt (I typically make 1 cup batches). Tie the cheesecloth into a knot, then hang over the bowl to drain. I usually do this by tying the cheesecloth up around a butter knife, then using the butter knife to suspend the Greek yogurt to drain in a bowl. Place in the fridge to drain for roughly a day; the longer the Greek yogurt drains, the denser it will become. After a day, it becomes the perfect thick yet spreadable consistency for me. Enjoy!