Cloud 'Cream Cheese' Greek Yoghurt

Description

A no-fillers “cream cheese” made from strained Greek yoghurt — all the tang and saltiness of cream cheese with no thickeners or gums, spread on an overnight bagel.

Inspired by a healing-nutrition course. A lighter, fermented-food take that supports gut diversity and pairs well with a higher-protein breakfast for steadier morning energy.

Ingredientes

• 500g 5% organic Greek yoghurt
• 2 tsp lemon juice
• 1 ¼ tsp salt

Método

1. Stir the lemon juice and salt into the Greek yoghurt.
2. Line a sieve with cheesecloth (or a clean tea towel), spoon in the mixture, and set it over a bowl.
3. Strain in the fridge overnight (about 12 hours) until thick and spreadable like cream cheese.
4. Spread on a fresh bagel and serve.

Notas

• Higher-fat yoghurt (5%) gives a richer, creamier spread; a 0% yoghurt strains firmer but tastes leaner.
• A fermented food that supports gut diversity and digestion — nice for lighter spring eating.
• Pair with a higher-protein breakfast for satiety and steadier morning energy.
• [[high-protein]] [[breakfast]]