Several years ago I came across yogurt cheese while following Tosca Reno’s eat clean diet/lifestyle. I never actually made the yogurt cheese…until now! Seriously, I don’t know what took me so long. You, yes you, please go try it out if you are a cheese lover like me but you want to keep things a little healthier!
I was sceptical. I LOVE my cheese and I just couldn’t imagine how this was going to turn out. It was really easy. The hard part was waiting. It was worth the wait though. The texture turned out to be just like the kind of cream cheese you can find in the super market aka Philadelphia Cream Cheese. To be exact, it was more room-temperature-cream-cheese-texture.
When I ate it on its own I could still taste the sourness of the yogurt but when topped with St. Dalfour jam on Jacob’s wholemeal biscuit it was like bite sized cheesecake in my mouth. Just yummmmm….
I could and I would use this as a substitute in recipes that call for cream cheese. It’s that legit guys!
Yes, I believe you can tell I’m excited about this recipe. I mean, for me when it comes to making my own food, simple is key. Simple and easy and this is it.