Greek Yogurt Cream Cheese Three Ways
Three Greek yogurt spreads to try on your next bagel: lemon, milk powder, and cottage cheese with butter seasoning.
- Prep
- 15 minutes
- Cook
- No cooking; strain overnight in the fridge
- Serves
- Three small test batches
What you need
Lemon Test
- 150 g plain 0% Greek yogurt, one individual FAGE cup
- 1 teaspoon lemon juice
- Heaping 1/8 teaspoon salt
Milk Powder Test
- 150 g plain 0% Greek yogurt, one individual FAGE cup
- 1 tablespoon dry milk powder
- Heaping 1/8 teaspoon salt
Cottage Cheese and Butter Seasoning Test
- 150 g plain 0% Greek yogurt, one individual FAGE cup
- 65 g cottage cheese
- 1 tablespoon butter seasoning, such as Dan-O's Outlaw Butter Dust
THE PLAN.
- Prepare each version separately and label them lemon, milk powder, and cottage cheese.
- For the lemon version, mix the yogurt, lemon juice, and salt until combined.
- For the milk-powder version, mix the yogurt, dry milk powder, and salt until the powder is fully incorporated.
- For the cottage-cheese version, mix the yogurt, cottage cheese, and butter seasoning. Brandon leaves this version unblended in the video.
- Place each mixture in its own cheesecloth-lined strainer over a bowl. Gather the cloth and apply a little weight to help it drain.
- Refrigerate all three overnight, about 12 to 24 hours.
- Unwrap and compare the spreads on a bagel. Watch the video for Brandon's taste test and verdict.