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Spinach tart - need sub for cream cheese

g
grappas Jun 1, 2012 09:17 AM

Any help appreciated here. I need a substitute for cream cheese in a very straight forward spinach/onion/parmesan tart. The recipe calls for one package (10 oz) of cream cheese but I was hoping to use one of following items in my fridge:

creme fraiche
buttermilk
whole milk
greek yogurt
goat milk yogurt
farmers cheese

Thanks for any help here!

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  1. pinehurst Jun 1, 2012 09:23 AM

    Strain the goats/greek yogurts well...they'll do.

    1. e
      escondido123 Jun 1, 2012 09:27 AM

      I would either use cream fraiche alone or combine it with some farmer's cheese that had been smoothed out in the blender/food processor to get the right consistency. I would also consider an egg or two to add the kind of body the cream cheese provides?(I don't use cream cheese except on bagels.) Curious to see other responses.

      1. gingershelley Jun 1, 2012 11:22 AM

        1/2 cup greek yogurt, 1/2 cup farmers cheese, whiz in blender as escondido suggests; assuming there are allready eggs involved, you might add an additional one.

        For quiche's, my usual ratio is 1 egg for every 2/3 cup of cream. You might think about liquids/egg ratio in your recipe, and see if it seems to warrant the extra egg.

        1. e
          escondido123 Jun 1, 2012 12:06 PM

          On second thought, why not find a similar recipe that uses one of the things you have--you can always add the parmesan even if it's not in the recipe that fits your ingredients otherwise.

          1. biondanonima Jun 2, 2012 12:07 AM

            I would go with farmers cheese plus creme fraiche, blended together until smooth, plus maybe an egg. I would avoid the yogurt - it curdles very easily when heated.

            1. h
              HillJ Jun 2, 2012 04:16 AM

              If you have enough farmers cheese I would use it alone without thinning pre-bake. Farmer's cheese bakes well and the heat will thin it enough.

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