How to Make Fermented Cream Cheese from Yogurt or Kefir

How Fermented Cream Cheese Works

Fermented cream cheese is simply yogurt or kefir that has been strained until most of the liquid whey is removed, leaving behind a thick, spreadable, tangy cheese. The process takes no special skills or equipment. If you can make yogurt or kefir, you can make cream cheese. The result is lighter and more flavorful than store-bought cream cheese, with the added benefit of live probiotic cultures.

The Straining Process

Line a fine-mesh strainer with cheesecloth or a clean cotton kitchen towel. Place the strainer over a bowl to catch the whey. Pour your plain yogurt or kefir into the lined strainer, cover loosely, and refrigerate. Let it strain for 12 to 24 hours. The longer you strain, the thicker and drier the cheese becomes. After 12 hours you get a soft, spreadable consistency. After 24 hours, it firms up to a texture similar to commercial cream cheese.

Flavoring Your Cream Cheese

Once strained, transfer the cream cheese to a bowl and mix in your desired flavors. For a savory version, try minced garlic, fresh herbs like dill and chives, salt, and cracked pepper. For sweet, fold in honey or maple syrup with a pinch of vanilla. You can also add smoked paprika, sun-dried tomatoes, or roasted garlic for more adventurous flavors. The neutral tang of the base pairs well with almost anything.

Storage and Uses

Homemade fermented cream cheese keeps in the refrigerator for one to two weeks in a sealed container. Use it as a spread on toast and bagels, as a dip for vegetables, mixed into pasta sauces for creaminess, or as a filling for stuffed peppers and mushrooms. The whey you collected during straining is valuable too, use it as a starter for fermenting vegetables, add it to smoothies, or use it in bread baking for a subtle tang and improved rise.