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Greek Yogurt Cream Cheese

Homemade Greek yogurt cream cheese topped with olive oil, honey, herbs, flaky salt, and black pepper, served with toasted sourdough and cucumber slices.
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This Greek yogurt cream cheese is a simple high-protein healthy swap made with plain Greek yogurt, lemon juice, and salt. Strain it overnight for a thick, creamy spread you can use on toast, bagels, snack plates, or as a dip.

Ingredients

  • 2 cups plain Greek yogurt (about 500 grams)
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt

Optional Toppings:

  • Olive oil
  • Honey
  • Lemon juice or lemon zest
  • Flaky salt
  • Black pepper
  • Fresh herbs
  • Everything bagel seasoning

Instructions

  • Add the Greek yogurt, lemon juice, and salt to a bowl. Stir until fully combined.
  • Line a fine mesh strainer with cheesecloth, a clean thin kitchen towel, or layered paper towels.
  • Place the strainer over a bowl, leaving space for liquid to drain.
  • Spoon the yogurt mixture into the lined strainer.
  • Fold the cloth over the top of the yogurt.
  • Gently weigh it down with a small bowl, plate, or mug.
  • Refrigerate for about 24 hours, or until thick and creamy.
  • Unwrap and transfer to an airtight container.
  • Serve with olive oil, honey, lemon, flaky salt, herbs, toast, crackers, or vegetables.

Notes

  • Full-fat Greek yogurt will make the richest, creamiest version. Two percent Greek yogurt can also work, but the final texture may be slightly lighter.
  • For a thicker spread, strain closer to 36 hours.
  • This recipe is very similar to homemade labneh and can be used as a high-protein cream cheese alternative for everyday spreads and dips.

Find it online: https://reachwellth.com/greek-yogurt-cream-cheese/