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Homemade cream cheese

Quantity :

1 cup

Cooking time :


Preparation time:

5 min


325g Liberté Greek Yogourt 5% (half a container)
¾ cup Liberté Sour cream 14%
1 tbsp white vinegar
¼ tsp kosher salt (or to taste)




You will need:
Cheese cloth
Strainer and deep bowl (or pitcher and wooden spoon)


  1. Thoroughly mix all ingredients together in a bowl.
  2. Line a strainer with 3-4 sheets of cheese cloth so that it passes slightly over the sides.
  3. Spoon the yogourt mixture into the cheesecloth filter and bring the sides together and twist to form a bundle. Place the strainer over a bowl big enough to let the liquid drip away. To speed up the process and get a dryer cheese, place a weight over the top of the bundle the same size in circumference. (If you do not have a strainer, you can attach the bundle on a wooden spoon and let it hang in a tall container for the liquid to drain.)
  4. Transfer everything to the refrigerator. Let drain for at least 8 hours, and up to 24. The longer you wait, the less moisture it will have and the thicker it will be. The volume will also reduce as it drains.
  5. Remove the mixture from the filter and place in a hermetically sealed container in the refrigerator until use. Keep refrigerated; it is best when used within one week.

Pairing suggestions:

  • add lemon zest and cracked pepper with a splash of olive oil
  • add a couple of crushed cloves of roasted garlic or chopped fresh herbs
  • great with fish or simply with avocado toast and thinly sliced cucumbers


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