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Print Recipe
Spicy Cream Cheese from Kefir with Herbs Recipe
Cream cheese. Aka cream cheese, aka cheese, aka cream cheese. Soft, airy, sweet. Which is so nice to spread on a crisp toast and drink a Cup of coffee. Preparing is very simple.
Cook Time 40 minutes
Servings
Ingredients
Cook Time 40 minutes
Servings
Ingredients
Instructions
  1. A box of kefir put overnight in the freezer. It is best if the yogurt is in a cardboard or plastic packaging, it is easier to cut then to extract the frozen yogurt.
    A box of kefir put overnight in the freezer. It is best if the yogurt is in a cardboard or plastic packaging, it is easier to cut then to extract the frozen yogurt.
  2. We get the kefir from the freezer, remove from the package and put on a sieve, under it must be a container. We are waiting for when the ice block completely melts.
    We get the kefir from the freezer, remove from the package and put on a sieve, under it must be a container. We are waiting for when the ice block completely melts.
  3. Very gently mix once. So that there is no water left in the mass.
    Very gently mix once. So that there is no water left in the mass.
  4. It turns out that such a thick, smooth, creamy mass. By the way, a great base for cheesecakes.
    It turns out that such a thick, smooth, creamy mass. By the way, a great base for cheesecakes.
  5. Finely chop the greens, chop the garlic, add to the mass, mix, salt and pepper to taste. If the yogurt was not sour, add lemon juice.
    Finely chop the greens, chop the garlic, add to the mass, mix, salt and pepper to taste. If the yogurt was not sour, add lemon juice.
  6. Stir, let stand for 10 minutes, mix again. Serve as a dip to vegetables, or use as a dressing for salad. Or as a spread for baguette.
    Stir, let stand for 10 minutes, mix again. Serve as a dip to vegetables, or use as a dressing for salad. Or as a spread for baguette.

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