"Its Honestly Like Magic" — Garlic & Herb "Boursin-Style" Greek Yogurt Cream Cheese

Its honestly like magic 😅

Garlic & Herb "Boursin-Style" Greek Yogurt Cream Cheese

Ingredients

1 tub (32 oz) plain 0% Greek yogurt

1/2 tsp fine sea salt

1/2 tsp dried dill weed (or 1 tbsp finely minced fresh dill)

1/2 tsp garlic powder

1/4 tsp onion powder

1/4 tsp coarsely cracked black pepper

Instructions

Season the Base: In a medium mixing bowl, combine the entire 32 oz tub of Greek yogurt with the sea salt, dried dill, garlic powder, onion powder, and black pepper. Stir vigorously with a spoon or whisk until the herbs and spices are evenly distributed throughout the yogurt.

Set Up the Rig: Set a fine-mesh strainer over a deep bowl (ensuring the bottom of the strainer sits at least 1 to 2 inches above the bottom of the bowl so the yogurt won't sit in drained whey). Line the strainer with 2–3 layers of cheesecloth, an unbleached thin dish towel, or a large paper coffee filter or paper towel

Load & Bundle: Spoon the seasoned yogurt directly into the center of the lined strainer. Pull the cloth corners together, twist snugly against the top of the cheese, and secure with a rubber band or kitchen twine. Place a small saucer or light weight on top to maintain gentle, steady pressure.

Refrigerate & Drain: Place the setup in the refrigerator: 12 to 18 Hours: Creamy, spreadable garlic-herb cream cheese spread. 24 to 36 Hours: Firm, sliceable block (like a garlic-herb Boursin wheel) that holds its shape.

Store: Pour off and discard the drained liquid whey. Gently peel back the cloth and transfer the thickened cheese to an airtight glass container. Keeps fresh in the fridge for up to 7 to 10 days.