2-Ingredient Shio Koji Cream Cheese

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2-Ingredient Shio Koji Cream Cheese

A healthy, probiotic-rich 2-ingredient cream cheese made from plain yogurt and Japanese shio koji. Naturally double-fermented, silky, and lower in fat—perfect as a morning bagel spread or whipped into an airy fruit dessert.

Prep Time3

Resting Time2

Total Time2 3

Course: Condiment, Dessert, Spreads

Cuisine: Japanese fusion

Keyword: gut health, homemade cream cheese, probiotic spread, shio koji, yogurt cheese

Servings: grams

Calories: 45kcal

Ingredients

400 g Plain Whole Milk Yogurt (or plain Greek / non-fat yogurt)
1 tbsp Homemade Shio Koji (or store-bought shio koji)

Instructions

In a clean mixing bowl, combine the plain yogurt and shio koji. Whisk thoroughly for about 30 seconds until the mixture is smooth and completely integrated.
Set a fine-mesh sieve over a deep bowl, ensuring the bottom of the sieve sits elevated above the bottom of the bowl so the liquid whey can collect beneath it. Line the sieve with two layers of cheesecloth, a nut milk bag, or a heavy-duty paper towel.
Pour the yogurt mixture into the lined sieve. Cover loosely with plastic wrap and transfer to the refrigerator to strain:
Standard Whole Milk Yogurt: 24 to 48 hours (48 hours is recommended for the richest, dense cream cheese texture).
(Greek Yogurt: 6 to 12 hours.)
Transfer the strained shio koji cream cheese into a clean, airtight container. Store in the refrigerator for up to 1 week. (Save the liquid whey left in the bowl for marinades or baking!)

Notes

Yogurt Selection:
-Standard Whole Milk Yogurt: Provides the silkiest, most authentic cream cheese mouthfeel over a 48-hour strain.
-Greek Yogurt: Works as a fantastic quick shortcut (strains in 4–12 hours)
-Non-Fat Yogurt: Yields a firm, clean, low-calorie spread with zero fat.
Store-Bought Shio Koji: Commercial shio koji brands can vary in saltiness. If using store-bought instead of homemade, start with ¾ tbsp (15g), taste, and add up to 1 full tbsp if desired.
Don't Waste the Liquid Whey: The leftover liquid whey collected during straining is rich in probiotics and enzymes. Use it to marinate chicken or pork, stir into smoothies, or replace water in bread baking.

Nutrition