homemade chive and garlic yogurt cream cheese

by Chen


I am obsessed about “homemade”.

The beauty of homemaking comes from the care and love it takes regardless of how complicated or simple it is. Homemade puff pastry is a miracle while some fresh strawberry jam will make me as happy as a kid in front of an ice cream stand.


Without being loaded with sodium and additives, this creamy goodie is still tasty due to a healthy dose of fat and nice tang from the whole milk yogurt and the incredibly flavorful chive and garlic. Though some not-your-everyday equipments are required, time and gravity will do most of the work.


homemade chive and garlic yogurt cream cheese
Use regular-textured yogurt. My personal favorite is Straus Family Creamery. Greek style is too heavy for this recipe.

Makes about 1 1/2 cups

1 qt (4 cups) plain whole milk yogurt (See headnotes)
2 tbsp chopped chive
1 clove garlic, minced
1/4 tsp salt

Set a fine sieve over a tall stock pot and line it with 4 layers cheesecloth. Pour the yogurt into the center. Gather the edges of the cheesecloth and tie it with kitchen twine to create a pouch. Tie the pouch on the handle of a spatula and hang it over the pot. Refrigerate for 12 to 24 hours, depending on how thick you like the cream cheese to be. Check occasionally and discard the liquid on the bottom.

After draining is done, lift the pouch and give it a squeeze. Place the pouch in a bowl and remove the kitchen twine. Gently fold in the chive, garlic, and salt until well combined. Serve with toasted bread or bagel. Store the leftover in an airtight container and refrigerate.