Lemon Basil Greek Yogurt Cream Cheese

I don’t know about you, but when it’s hot, I don’t like to cook – or eat hot foods! We like to do sandwiches, salad bar, or just a tray of snacks. This Greek yogurt cheese is so easy to make and really has a burst of flavor! Great on crackers, toast, even a dollop on scrambled eggs!

What is Greek Yogurt Cream Cheese?

Yogurt is made by a process of fermenting milk with various bacteria, while cheese is made by curdling the milk. Cheese is higher in fat and cholesterol and doesn’t have some of nutritional benefits yogurt offers.

All yogurt is the same, except the Greek yogurt has strained some of the whey out, resulting in a thicker product.

Making Yogurt Cream Cheese – 

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat. The extra fat helps keep it creamy and, studies have shown, actually helps in weight loss!

Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast,

then put it in the coffee filter. The nutritional yeast gives it a bit of a nutty flavor and calms the tanginess that yogurt naturally has.

Cover it and let it sit at room temperature until it’s thick and creamy.

Greek yogurt will not take as long as regular since it’s already been strained some. You’ll need to change the coffee filter a couple of times. It should just roll off the old one onto a new one. If not, scrape it gently.

Thickening could take anywhere from 8 to 24 hours. Keep checking it.

When it has reached the consistency of whipped cream cheese, put it in a clean bowl.

In a cup, mix the honey and lemon juice until the honey dissolves.

Stir the basil and honey mixture into the cream cheese,

mixing evenly.

Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. It should keep up to a week in there!

Fancy up a cracker with some cream cheese and edible flowers. I used borage (really easy to grow!). The flowers have just a touch of cucumber flavor.

© Copyright 2023 The Lazy Gastronome

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Lemon Basil Yogurt Cream Cheese

A tangy, creamy "cheese" that's as good for you as yogurt!1/2

Course: Appetizer, appetizers, condiment, snacks

Cuisine: American, Healthy

Keyword: basil, condiment, cream cheese, lemon, lemons, snack, spread, yogurt

Servings: 1 cup

Author: HelenFern

Ingredients

• 1-1/3 cup Greek yogurt, plain and full fat (Use 2 cups if using regular yogurt)
• 1/2 teaspoon sea salt
• 1 teaspoon nutritional yeast flakes or powder
• 1 Tablespoon finely chopped fresh basil
• 1/2 teaspoon fresh lemon juice
• 1/4 teaspoon honey

Instructions

1. Line a wire mesh strainer with a coffee filter. Mix the yogurt with the salt and nutritional yeast, then put it in the coffee filter.

2. Cover it and let it sit at room temperature until it's thick and creamy. Greek yogurt will not take as long as regular since it's already been strained some. You'll need to change the coffee filter a couple of times.

3. When it has reached the consistency of whipped cream cheese, put it in a clean bowl.

4. In a cup, mix the honey and lemon juice until the honey dissolves.

5. Stir the basil and honey mixture into the cream cheese, mixing evenly. 

6. Put it in a covered container and refrigerate for at least three hours. It will be soft and spreadable. 

   It should last about a week in the refrigerator.

Recipe Notes

© Copyright 2023 The Lazy Gastronome

You can use either regular plain yogurt or Greek yogurt. The only thing to remember is full fat. 

Leave me a comment – I’d love to hear your thoughts!