If you’re like me (or many others) you’re probably struggling to find fat-free cream cheese on your grocery store’s shelves. It’s such a critical ingredient in a lot of my favorite WW-friendly recipes, that not being able to find it has really limited the recipes I can enjoy. So I figured, why not make my own?
We started this experiment a few weeks ago and it’s been an overwhelming success! I’m so excited to share this simple recipe with you all. I don’t think I’ll be going back to store-bought cream cheese anytime soon!
Homemade Fat-Free Cream Cheese
Prep
Inactive
Total
Yield 1/2 cup
Ingredients
- ½ cup nonfat plain greek yogurt to start (once you get the hang of this or for times you need more just add more!)
- You’ll also need:
- Cheesecloth (Carol Lou used coffee filters and Lesley has been making her own for years using paper towels!)
- Colander
- Large Bowl (same size or slightly smaller than the colander)
Instructions
- Nest the colander in the bowl
- Fold the cheesecloth and place it in the bottom of the colander
- Add yogurt on top of the cheesecloth
- Cover with a plate (or other covering)
- Refrigerate for 24 hours
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