This herb and garlic yogurt cream cheese is a great alternative to store-bought cream cheese, and can be made using your own homemade yogurt! With a mild tang, reminiscent of fermentation, I now prefer it to regular cream cheese. The process is super simple, and if you’ve just made whey, then you’re already half way there!
2 Cups Organic, Plain Yogurt (homemade works great!)
1 Clove of Garlic, finely chopped
1-2 Tbsp Medley of Fresh Herbs, finely chopped. Use what you have, e.g. chives, rosemary, sage, thyme, basil, oregano.
1/2 tsp Salt (or season to taste
One: Strain the whey from the yogurt using this method. It will take about 24 hours for enough of the whey to drip out. Store the whey in the fridge, and use the left over yogurt for the cream cheese.
Two: Combine the left over yogurt, and all of the ingredients above. Spread on toast, sandwiches, or use in cream sauces. Enjoy!