Technique for making a Low-Fat Yogurt-Cheese Composition, including: providing a composition including a milkfat fluid combining yogurt with the composition including a milkfat fluid to form a composition including yogurt and a milkfat fluid combining milk protein with the composition including yogurt and a milkfat fluid and forming a blend including the milk protein and the composition including yogurt and a milkfat fluid. Low-Fat Yogurt-Cheese Composition, including: cream cheese at a concentration within a range of between about 75% by weight and about 15% by weight yogurt at a concentration within a range of between about 40% by weight and about 10% by weight and milk protein at a concentration within a range of between about 45% by weight and about 15% by weight.
