Homemade Cream Cheese with Yogurt
Rich, creamy, and all-natural—with just two ingredients.
If you’ve ever read the label on store-bought cream cheese, you’ve probably seen a list of thickeners, stabilizers, and preservatives: carob bean gum, guar gum, potassium sorbate, xanthan gum, “natural flavors”… the list goes on. But the truth is, cream cheese doesn’t need any of that. In fact, you can make your own delicious version at home using just plain yogurt and a pinch of salt.
This isn’t just a healthy swap—it’s a better cream cheese. It’s smooth, tangy, naturally thickened, and endlessly versatile. Whether you spread it on toast, swirl it into pasta, or blend it into dips, homemade yogurt cream cheese delivers rich flavor and real-food simplicity.
A Little Patience Goes a Long Way
This is a multi-day project—but don’t let that scare you off. It’s mostly hands-off, and the fridge does all the work. Each day is just a quick step: strain, salt, tuck into a container, and let time do its thing. By the end, you’ll be rewarded with a thick, creamy, sliceable cheese you made from scratch—and it’ll taste even better knowing you waited for it.
Why Use Yogurt?
Yogurt is naturally full of live cultures and protein, and when you strain out the whey, you’re left with a luscious, spreadable cheese—sometimes called yogurt cheese, labneh, or homemade cream cheese depending on how far you take it.
Compared to store-bought cream cheese, homemade yogurt cheese is:
Made with clean ingredients
Easier to digest for many people, thanks to probiotics
Customizable with herbs, fruit, or smoked salmon
Versatile enough for both savory and sweet uses
Homemade Cream Cheese (Yogurt Cheese Style)
Equipment
- Flour sack towels
- Strainer or colander
- bowl
Ingredients
- 2 lbs 32 oz) plain yogurt (whole milk recommended)
- 1/4 tsp Sea salt
Instructions
Day 1 – Strain the Yogurt
- Line a strainer or colander with a flour sack towel and set it over a bowl to catch the whey.Pour the yogurt into the towel.Fold the towel ends over the top.Optional: Place a small lid or plate directly on the yogurt to add gentle pressure and speed up whey release.Refrigerate and let it strain for 8–12 hours or overnight.
Day 2 – Season or Flavor & Transfer
- Scoop the thickened yogurt cheese into a bowl.Stir in sea salt to taste.Optional flavor mix-ins:Sweet: swirl in fruit preserves, fig jam, or a touch of honeySavory: fold in chopped smoked salmon, minced garlic, fresh herbs, or roasted veggiesLine your 2-cup containers with fresh towel squares. Spoon the cheese in and fold the towel over the top.Cover loosely and refrigerate.
Day 3 – Refresh the Towels
- Open the containers and transfer the cheese to freshly lined ones (or replace the towels).This continues the moisture draw and firms up the texture.Fold the towel back over and refrigerate again.
Day 4 – Ready to Enjoy
- Remove the towel and transfer the cream cheese to a clean, airtight container.The texture should be smooth, rich, and spreadable.Store in the fridge and use within 1–2 weeks.