Have you tried any of the store-bought fat free cream cheese and found they tasted “funny”? And then, when you looked at the ingredient list, you asked why? To have the delicious cream-style yogurt cheese we adore in a form without added fat that doesn’t taste like… (hard to describe!) … we have to make our own and go back to being “Farm Fresh Tess.” So, there you have it—a tasty, easy, and nutritious fat free cream cheese!
Since it stretches overnight in your refrigerator, you could accomplish this in your sleep. You only need a tiny plastic colander, cheesecloth (which is readily available at grocery shops), a clean glass container that the colander will fit inside, and either plastic wrap or a tight-fitting top. I also advise beginning with an excellent, pure yogurt, such as plain Greek or ordinary yogurt with a semi-strained texture. After the yogurt has reached cream cheese consistency, you’re done.
It is simple to make fat free cream cheese using basic fat free yogurt (made from fat free milk) or fat free Greek yogurt. Choose yogurt that has just skim milk and live cultures.
Or, you may use these cultures to manufacture your own yogurt, which you can then strain using the same procedure to get yogurt with the consistency of greek yogurt or a good, mild cream cheese. This product will lose part of its acidity if lightly salted.
Fat Free Cream Cheese Ingredients:
- One small (2 cups) container of fat free, cholesterol-free, and clean Greek yogurt
- To cover a small colander, use one length of clean cheesecloth.
- One somewhat tiny PLASTIC colander (metal reacts)
- Cover the bowl in the refrigerator TIGHTLY with one lid or enough plastic wrap to prevent absorbing refrigerator flavors.
Fill a bowl with the yogurt, add the salt, and whisk or mix until combined. Put a small colander in the sink with a clean handkerchief or piece of cheesecloth. The whey will start to drain out of the yogurt as you pour the mixture into the colander. Pull the fabric’s four corners together to create a type of sling, then fasten it with a sturdy rubber band. By wrapping the rubber band over the kitchen faucet, you may hang the sling in the sink or, for freshness, in the refrigerator with a dish to capture the whey. The whey will have drained off after roughly 24 hours. The cheese should be rolled into a ball; then, the cloth should be opened. Eat your fat free cream cheese within a week.
Cream Cheese; Nutrition, Benefits, and Drawbacks
There are several varieties of cream cheese for sale, including plain, double-cream, whipped, flavored varieties, and fat free cream cheese.
As a result, the nutritional profile will vary depending on the brand and particular product.
Generally speaking, 1 ounce (28 grams) of normal cream cheese has the following benefits:
- 99 calories
- 2 grams of protein
- 10 grams fat
- Grain: 2 grams
- No fiber, grams
- 10% of the daily value for vitamin A (DV)
- Vitamin B2 riboflavin: 5% of the DV
Cream cheese has a low carbohydrate and protein content and is rich in fat. It provides some riboflavin and is a rich source of vitamin A. (vitamin B2). Each serving of whipped cream cheese has fewer calories and fat.
Cream cheese, especially fat free cream cheese, has various health advantages in addition to being a delicious spread.
excellent source of vitamin A
Vitamin A is abundantly found in cream cheese.
Vitamin A content in just 1 ounce (28 grams) is 87 mg or 10% of the DV. This fat-soluble vitamin is essential for your vision in particular. Also, it strengthens your immune system and contributes to the preservation of several tissues, including your skin, lungs, and intestines.
brings in antioxidants
Many antioxidants that protect your body from unstable chemicals known as free radicals may be found in cream cheese. Cellular damage can result from free radical levels in the body that are too high.
Lutein and zeaxanthin, two carotenoid antioxidants that are particularly crucial for eye health, may be found in trace levels in cream cheese.
Milk, cheese, and yogurt are examples of dairy products that include sugar and lactose. Nevertheless, not everyone can properly digest this sugar. Lactose intolerance is a disorder that can result in bloating, gas, and diarrhea as symptoms.
Dairy products should be limited or avoided by anyone with this disease. The majority of those who are lactose intolerant, however, can tolerate tiny quantities of up to 12 grams of lactose every meal, according to studies.
Those who are lactose intolerant might not have any issues with cream cheese because it only has less than 2 grams of lactose per ounce.
Fat free cream cheese may not be without drawbacks despite its health advantages.
Less than 2 grams of protein are included in a normal 1-ounce (28-gram) serving of cream cheese. This is considerably less than a variety of other soft cheeses, such as brie and goat cheese.
Maintaining muscle mass and strength needs protein. It also promotes post-meal satiety.
As a result, you should consume a lot of additional healthy protein sources, such as meat, fish, eggs, beans, lentils, and other dairy products.
limited shelf life
The shelf life of cream cheese is not very long.
How long it keeps fresh depends on production, packaging, and storage procedures.
Despite the fact that pasteurization destroys harmful germs, the high-water content still increases the possibility of microbial contamination (23Trusted Source).
In general, cream cheese must be refrigerated and used within two weeks of being opened.
Spread it with a clean knife, and always reseal the package to prevent bacteria development. If you discover a strange odor or mold, cream cheese should be thrown out and completed before the expiration date.
Cream cheese is a flexible dairy spread. It doesn’t contain a lot of lactose and is a rich source of vitamin A. It’s better to use it in moderation because it’s heavy in fat and calories and low in protein. In particular, varieties like whipped and fat free cream cheese have fewer calories and fat. If you liked this post, you should probably read our blog on low-sodium pickle recipe. You’ll find it quite informative.