Greek Yogurt Cream Cheese

Have you ever checked out the ingredients in store bought cream cheese? Well, if you haven’t, check this out:

Apart from milk and cheese cultures, commercial cream cheese contains various other additives and preservatives. This includes salt and stabilizers, like guar gum, carrageenan gum, xanthan gum and carob gum.

Here is an excerpt from TheHealthyHomeEconomist (http://www.thehealthyhomeeconomist.com/the-ingredient-allowed-in-organic-food-that-can-cause-cancer/): “Doctors have been telling people to avoid carrageenan since 2002. Carrageenan is so toxic and inflaming to the human digestive system that this food additive is formally classified by the International Agency for Research on Cancer (part of the World Health Organization) as a potential human carcinogen. Scientists first discovered that carrageenan causes gut inflammation as far back as the 1960′s. Inflammation is a very serious condition as it is a primary symptom in IBS, Crohn’s Disease, ulcerative colitis, and colon cancer as well as dozens of other diseases.”

Personally, I avoid all products with carrageenan. However, it is difficult to find cottage cheese, cream cheese and ricotta cheese without this harmful additive. I have not tried to make cottage cheese (ricotta cheese was an epic fail that I will try to master someday), but I can say cream cheese is easy to make from home. When I say easy, I mean INCREDIBLY EASY! If you can open up a container of Greek Yogurt, dump it into a cheese cloth and let it sit in the refrigerator overnight then you can make cream cheese!

Give my recipe a try when you need to make a fruit dip, veggie dip, cheesecake, cookies or some other recipe where cream cheese is needed. The only ingredients that is in my version of cream cheese is Greek Yogurt! BOOYAH, ONE INGREDIENT! How much better does that get?

Greek Yogurt Cream Cheese
Serves 24
Why fuss with all of the additives in commercial cream cheese when you can make this recipe. The star ingredient is Greek Yogurt & this cream cheese can be used to make cheesecake, cookies and fruit/veggie dips.
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Prep Time
5 min
Cook Time
24 min
Total Time
24 hr 5 min
Prep Time
5 min
Cook Time
24 min
Total Time
24 hr 5 min
Ingredients
  1. 1 35.3 oz Greek Yogurt, plain (Fage 2%)
Instructions
  1. Get out a large bowl. Put a mesh strainer on top of bowl and line the strainer with a cheese cloth.
  2. Pour Greek yogurt on top of the cheese cloth.
  3. Cover the overlying edges of the cheese cloth over the top of the Greek yogurt and place in refrigerator overnight.
  4. Cream cheese is ready to serve in the morning.
  5. Enjoy with a freshly toasted gluten free bagel and a cup of coffee!
Notes
  1. I prefer plain Fage Greek yogurt over other brands because it is creamier, higher in protein and tastes better. I especially do not like Chobani plain Greek yogurt, but I know everyone's taste buds are different.
  2. Also, I am not a Dr. Phil follower, but the one and only episode I have seen, rated Fage as the hands down winner of plain, Greek yogurts :)
http://barerootkitchen.com/

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