Spicy cream cheese from yogurt with herbs
Cream cheese. He's cream cheese, he cream cheese, aka cream cheese. Soft, chewy sweet. Which is so nice to spread on crusty toast and drink a Cup of coffee. Cooking is very simple.


  • Yogurt

    1 l

  • Salt

    0.5 tsp

  • Garlic

    1 tooth

  • Black pepper

    0.3 tsp

  • Pepper white

    0.3 tsp

  • Dill

    1 tsp

  • Basil

    1 tsp

  • Jusy

    1 tsp


Put a box of yogurt overnight in the freezer. It is best if the yogurt is in a cardboard or plastic packaging, it is easier to cut to extract frozen yogurt
Get the yogurt out of the freezer, extracted from packaging and lay on a sieve under it must be capacity. Wait when ice block is completely melted.
Very carefully stir once. To weight no water left.
It turns out that such thick, smooth, creamy mass. By the way, a great base for cheesecakes
Greens finely chop, garlic puree them to add to the mass, stir, add salt and pepper to taste. If the yogurt was not sour, you can add lemon juice
Stir, allow to sit 10 minutes, stir again. Serve as a dip for vegetables, or use as a salad dressing. Or as a spread for baguette. Bon appetit!!!
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