Cream cheese
Description
The appetizer is quick and easy to make. The cheese-making process is simple but time-consuming; it is important to remove all moisture from the kefir and sour cream mixture. You will need a dense cotton cloth or several layers of cheesecloth. The taste of the final product may vary slightly depending on the starting ingredients. The higher the fat content of the sour cream and kefir, the creamier the cream cheese will be. Salt is added in this recipe so the appetizer is not bland. If you are making cottage cheese to use later in desserts (as a base for cream cheese), add only 1 pinch of salt — that will be enough. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare the ingredients — let's get started!
- 2
Step 2
In a large bowl, combine the sour cream, kefir, and salt. Mix well until the salt dissolves.
- 3
Step 3
Line a colander or sieve with cheesecloth in 3–4 layers. Dense cotton fabric or a napkin, like the one I use, works very well too. Set a bowl under the sieve to catch the whey as it drains. Pour the fermented dairy mixture into the sieve.
- 4
Step 4
Leave the cream cheese for 6–8 hours. During this time, some of the whey will drain off, and the initially thin mixture will thicken.
- 5
Step 5
Fold the edges of the cheesecloth or gauze so as to cover the contents (the future curd cheese). Place a flat plate and a weight on top; I use 300 ml of milk. Return to the refrigerator for another 10–12 hours.
- 6
Step 6
The softest cream cheese is ready!
- 7
Step 7
Transfer the cream cheese to a plate; you should have 450 grams. Store in the refrigerator under a lid.
- 8
Step 8
Ready. Serve with herbs.