Homemade cream cheese (philadelphia-style) with 2 ingredients

Starter
Very Easy
10 h 2 m
75 Kcal

Craving some cream cheese toast, or need Philadelphia for a recipe but don't have any? If you have yogurt to spare, all you need is some cheesecloth or a cloth to strain the whey, and you're good to go! It tastes exactly like the cream cheese you buy and has the same texture! Try it yourself and let us know!

Ingredients

3

Materials

  • large bowl
  • sieve or strainer
  • cheesecloth
  • rubber band, string, or clip

Preparation

Preparation2 min
Waiting time10 hours
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 1In a bowl, mix the yogurts and salt well.
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 2Place a sieve inside a large bowl, ensuring there is enough space between them for the whey to drain.
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 3Place a cheesecloth over the sieve and pour the yogurt and salt mixture into it.
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 4Close the cheesecloth. To apply more pressure, you can tie it with a rubber band, string, or clip.
    Refrigerate overnight to allow the whey to drain.
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 5The next day, all the whey will have collected in the bowl.
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 6And inside the cheesecloth is our Philadelphia-style cream cheese.
  • Homemade cream cheese (Philadelphia-style) with 2 ingredients - Preparation step 7Now it's time to spread and enjoy! :D

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Observations

* You can customize the recipe by adding spices or herbs to the cream cheese.

* 500 g of yogurt (4 yogurts) yields approximately 160 g of Philadelphia-style cream cheese.

* You can use Greek yogurt, but keep in mind it will release much less whey, which may affect the final texture.

Nutrition

for 1 serving / for 100 g
Calories: 75Kcal
  • Carbs: 7.9g
  • Total fat: 1.6g
  • Saturated fat: 1.1g
  • Proteins: 6.4g
  • Fibers: 0g
  • Sugar: 7.7g
  • ProPoints: 2
  • SmartPoints: 3
Nutritional information for 1 serving (161g)
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Comments

Rate this recipe:
3.33/5, 6 votes 5 comments

Elizabeth

I AGREE THAT THIS IS REALLY NOT CREAM CHEESE. HOWEVER...I DO STRAIN PLAIN YOGURT, WITHOUT SALT. I USE A LARGE SIEVE SET INSIDE A DEEP BOWL I USE A PAPER COFFEE FILTER ON DAY 1. ON DAY 2, I USE A NEW COFFEE FILTER AND FLIP THE YOGURT SO THAT THE PORTION THAT IS STILL WET SITS ON THE FILTER. AFTER DAY 2, I MAKE YOGURT PARFAITS TOPPED WITH HOME-MADE GRANOLA, NUTS, FRUIT, ETC. YUM!

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Monicarose0115

I think this recipe is awesome! Thanks for sharing!

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D.

That is not cream cheese!!! Cream cheese requires whole milk, heavy cream, buttermilk culture (not buttermilk!), calcium chloride, rennet (for cheese making), and cheese salt. The ingredients must be heated to a certain temperature to produce curds, which then need to be drained.

What you made is drained yogurt, also known as Greek yogurt. If you drain it further, you end up with Labneh which is a much thicker yogurt that has the texture of a very soft cream cheese. It is NOT real cream cheese!

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Trudy

Love it and the easy steps in the process. Thank you very much!

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anonymous

This is "Strained Yogurt" ...and not cream cheese

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