Spinach tart - need sub for cream cheese
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:
goat milk yogurt
Thanks for any help here!
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.
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.