This silky, tangy homemade cream cheese is made with just one ingredient and a little patience. Straining full-fat Greek yogurt overnight removes the whey and transforms it into a thick, spreadable cheese with a clean, bright flavor that rivals any store-bought version. The result is rich and creamy with a pleasant lactic tang that pairs beautifully with fresh herbs, honey, or fruit preserves. Spread it on toasted sourdough, bagels, or crackers. Use it as a base for dips, cheesecake filling, or frosting. It is endlessly versatile, naturally lower in fat than block cream cheese, and packed with protein and probiotics.

Ingredients

• 500g (approximately 2 cups) full-fat plain Greek yogurt (whole milk recommended for richest result)
• 2 tsp fresh lemon juice
• 1/4 tsp fine sea salt

Equipment

• Fine mesh strainer or colander
• Paper towel, cheesecloth, a thin flour sack towel, or a large coffee filter
• Medium bowl (deep enough that the strainer sits above the collected whey)
• Plastic wrap or a plate to cover
• Refrigerator

Directions

1. Line your strainer or colander with two layers of paper towels. cheesecloth or your chosen cloth. Set it over the medium bowl, making sure the bottom of the strainer does not touch the bowl.
2. Put yogurt into small bowl and gently combine with salt and lemon juice
3. Spoon the Greek yogurt into the lined strainer.
4. Fold the edges of the paper towel or cheesecloth loosely over the top of the yogurt to cover it.
5. Cover the whole setup with plastic wrap or a plate and refrigerate for a minimum of 8 hours, or overnight. For a firmer, denser cream cheese texture, strain for 24 hours.
6. After straining, unwrap and transfer the thickened yogurt cheese to a bowl or airtight container. Discard the whey or save it for smoothies, bread baking, or soups.
7. Taste and adjust salt or lemon juice if desired.
8. Store covered in the refrigerator for up to 10 to 14 days.

Yields approximately 1 to 1 1/4 cups of cream cheese, depending on straining time and yogurt brand.

Tips and variations

• Use whole milk Greek yogurt for the creamiest, richest result. Low-fat versions will yield a thinner, slightly grainy texture.
• The longer you strain, the firmer the cheese. Eight hours gives you a soft, spreadable consistency. Twenty-four hours produces something closer to a firm block cream cheese.
• Save the whey. It is full of protein and probiotics. Use it in place of water or milk in pancakes, muffins, bread dough, or smoothies.
• Herb cream cheese: After straining, fold in minced fresh chives, dill, garlic, and a pinch of black pepper.
• Sweet cream cheese: Stir in 1 tablespoon of honey or maple syrup and a small splash of vanilla extract.
• Labneh style: Roll the finished cheese into balls and coat with za’atar, crushed red pepper, or everything bagel seasoning. Store submerged in olive oil in the refrigerator for up to two weeks.
• For a smoother texture, beat the finished cream cheese briefly with a hand mixer or stir vigorously with a spatula before serving.
• Brands vary widely in moisture content. Fage, Chobani, and Stonyfield tend to yield excellent results.

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