Okay, so I know that cream cheese is produced totally differently then making labneh/yogurt cheese (i.e., straining yogurt so as to separate the whey). But I'm wondering how labneh would stand up to being used as a substitute for cream cheese.
Now I know that some food substitution websites say that one of the possible subs is equal parts ricotta and yogurt, but my main goal here is economic. Ricotta doesn't go on sale that often and where I live in Montreal, you can regularly see 750 gram containers of plain yogurt for 99 cents whereas I've never seen an 8 ounce stick of cream cheese for a buck.
Mind you, I'm not talking about straining the yogurt to the point where it resembles Greek yogurt, I'm talking about getting it to be thick enough that you can take it and mold it into a bar like the cream cheese comes in and it will keep its shape (I've done this but it takes quite a bit of time leaving it out to dry).
I'm just wondering if anyone has any ideas or experience with doing that and what the difference in taste and texture has been when you've used it for particular recipes. I'm not going to do something crazy and substitute this is a recipe for cheesecake, but there are some hot dips that use cream cheese that I'd like to try it for. And THEN if that REALLY turns out well enough, I'm going to try it in these Momofuku lovelies!: http://somekitchenstories.com/2012/01...
So tell me the truth, am I crazy? (Be nice)