Cream cheese. He's cream cheese, he's cheese, he's cream cheese. Soft, airy, sweet. Which is so nice to spread on crispy toast and drink with a cup of coffee. It is prepared very simply.
Put the kefir package in the freezer overnight. It is best if the yogurt is in cardboard or plastic packaging, it is easier to cut it in order to extract the frozen yogurt later.
We take kefir out of the freezer, take it out of the package and put it on a sieve, there should be a container under it. We are waiting for the ice block to completely melt.
Mix very gently once. So that there is no water left in the mass.
It turns out such a thick, homogeneous, creamy mass. By the way, a great base for cheesecakes.
Finely chop the herbs, chop the garlic, add to the mass, mix, add salt and pepper to taste. If the yogurt does not turn sour, add lemon juice.
Stir, let stand for 10 minutes, stir again. Serve as a sauce for vegetables or use as a salad dressing. Or as a spread for a baguette.
