Yogurt cream cheese is delicious stuff. It’s basically yogurt that has been strained until it is thick and spreadable. If you strain yogurt for an hour or so, you’ll get Greek yogurt. If you strain yogurt overnight, you’ll get yogurt cheese. The process is super simple.
Start with good yogurt:
My favorite yogurt is Trader Joe’s Organic Plain Whole Milk Yogurt, because it tastes amazing: rich and creamy with a good amount of yogurt sourness. Also, look at the ingredients:
There’s no junk or weird stuff of gelatin in this yogurt: just milk and yogurt cultures. Mmm, I feel healthy just looking at this label.
Scoop some of your delicious wholesome yogurt into a strainer lined with a coffee filter. Set the strainer over a bowl or measuring cup.
Let the yogurt strain for about 8 hours (all day or overnight). I usually just leave it on the counter all night. However, if your home is very warm and/or potentially bug-infested (that would describe my first apartment in Chicago), or if you have a yogurt-loving cat, you might want to put the yogurt strainer contraption in the fridge.
When the yogurt is nice and thick, scoop it into a little container and store it in the fridge. The liquid that comes out of the yogurt is whey. It’s supposedly good for you, so use it in a smoothie. Or, if you’re bold, try drinking it straight.
The consistency of yogurt cheese will be similar to whipped or spreadable cream cheese. I love it on toast. The kiddos love it on toast. You will love it on toast.
And, if you happen to have an amazing jam-making, triathlete, philosopher, business ethics professor friend who sends you a jar of freshly make peach apricot jam, slather that on your toast as well.