Spicy Garlic Cilantro Cream Cheese With Hung Yogurt
Easy 3 Step Spicy Garlic Cilantro Cream Cheese made with Greek yogurt
Equipment
- Colander or a strainer
- A bowl to collect the liquid from the strainer
- Muslin Cloth or any slightly thick cotton towel.
Ingredients
- 300 grams Low fat greek yogurt (2% yogurt)
- 1/2 tsp. salt
- 4 large Garlic pods minced
- 2 small Red chilies without seeds if you want less spicy
- 1/2 Cup Cilantro finely chopped
Instructions
- Place the yogurt in a muslin cloth, add 1/2 tsp salt and mix. Close the muslin cloth tightly enough to drain the excess water and tie it with a thread or a band.
- Place the colander in a bowl and place the muslin cloth inside the colander. Place in the fridge overnight or 12 hours.
- Next morning, check to see if there is any excess water by slightly squeezing the muslin cloth. If there is, gently squeeze it out.
- Place the yogurt in a bowl. Chop up the garlic, chilies and cilantro. Remove the seeds from the chilies if you want less spicy.
- Take a pan and add 2 Tbsp. EVOO. Heat it up for 30 seconds and add the garlic and chilies. Fry them for 2-3 mins.
- Add the fried garlic & chilies along with cilantro to the hung yogurt and mix. Spicy Cilantro Cream Cheese is ready to server.
- Enjoy!
Notes
To make a Sweet Cream Cheese version, add 2 Tbsp. of Honey or Maple syrup to the plain hung Yogurt. Mix and server.