I was assuming Greek Yoghurt (which really is just high fat yogurt) to be what you start with. Low fat yogurt is obviously going to stay tasteless when you remove water, which would be pointless.
As that yogurt is already lactofermented, it is indeed technically cheese. Just very wet, very fresh cheese. The basic difference between cream cheese and yogurt is water content, even if several internet randos are confidently wrong about that; the liquid from straining yogurt is called Whey for a reason - it’s the exact same thing as the liquid from cheesemaking.
If you put Yoghurt in a coffee filter and let it drip off some water, you have cream cheese. Which is the main ingredient of cheesecake.
I’m sorry but biscuits in yoghurt is indeed basically cheesecake if you want to be pedantic.
Cream cheese substitute … sure.
Actual cream cheese, nope. The flavor is completely different. This is more like Labneh
Throw in some garlic cucumber & dill, and you’d have tzatziki
You’ve just turned your basic Yoplait yogurt into Greek yogurt doing that. Not cream cheese.
I was assuming Greek Yoghurt (which really is just high fat yogurt) to be what you start with. Low fat yogurt is obviously going to stay tasteless when you remove water, which would be pointless.
As that yogurt is already lactofermented, it is indeed technically cheese. Just very wet, very fresh cheese. The basic difference between cream cheese and yogurt is water content, even if several internet randos are confidently wrong about that; the liquid from straining yogurt is called Whey for a reason - it’s the exact same thing as the liquid from cheesemaking.