Abstract: The yogurt spread which has a consistency of conventional cream cheese and has similar texture and taste but with substantially diminished fat, calories and cholesterol content from conventional cream cheese. The yogurt spread is produced by removing the majority of the fat and moisture from milk, heating the milk to a temperature greater than one hundred eighty degrees Fahrenheit, cooling the milk to approximately one hundred seven degrees Fahrenheit, then evenly mixing to the milk a quantity of yogurt starter culture and providing sufficient time for the resulting mixture to form yogurt in a solid mass form.

Abstract: A yogurt spread is produced which resembles conventional cream cheese in appearance, texture and taste, but which has a fat content substantially below that of conventional cream cheese and imitation cream cheese products. The yogurt spread is produced by preparing a yogurt with yogurt starter, mixing with the yogurt a brine solution containing about 3-12% salt in an amount of about one-fourth to equal by volume of the yogurt, and centrifuging the resultant mixture of yogurt and brine solution to remove the bulk of whey therefrom to obtain said spread resembling cream cheese.