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Cultured Cream Cheese Recipe

Try this tangy Cultured Cream Cheese Recipe similar to labneh, a yogurt-based cream cheese popular in many Mediterranean and Middle Eastern countries.

| April 2019

Photo by Matthew Benson

This tangy cream cheese is similar to labneh, a yogurt-based cream cheese popular in many Mediterranean and Middle Eastern cuisines. 

This dairy-free method does not require making yogurt first as labneh does, though you will notice that the recipe is similar to our dairy-free yogurt recipe. The main difference is that we start with coconut cream versus coconut milk. Both the yogurt and cream cheese liquefy when heated, though, so neither is good for baking (also something to keep in mind when slathering it on a hot toasted bagel).


  • 2 cans (13.5 ounces) cold coconut cream, refrigerated for at least 12 hours, about 3-1/2 cups

culture or starter options (choose one)

  • 1/2 cup active, live, plain dairy-free yogurt, homemade or store-bought


  • 4 probiotic capsules




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