Pascale Stanley
Is the price of cream cheese killing you? Those of you that know me know that I used to be a boutique cheesemaker, so here’s an alternative to cream cheese, I make at least once a week.
Spread a small wetted cheesecloth (or muslin) over a colander and pour in a large (500ml) container double cream yoghurt (previously warmed to room temperature). If you’re seriously banting, beat in a small container Marscarpone beforehand. Gather tie two opposite corners in a small knot, and then doing the same thing again on the other side. Hang on the tap in the kitchen. If you need the sink during the time that the yoghurt is draining, simply put the package back in the colander, until you can hang it back on the tap. If everything is relatively warm (about 20 deg. C), it will be made in 24 hours. It will still be soft in the middle, but should peel off the cheesecloth. Dump in bowl. Add smashed garlic, your salt of choice and any chopped herbs you like (mint is traditional Turkish), but really, anything works. Put in fridge. The longer it remains in the fridge uncovered, the more it will evaporate and become slightly harder. If you can stand not to eat it, after four to five days, take it out the fridge and roll into balls with your hands, working quickly. If it gets too sloppy – chill it again. Drop the balls in preserve jar.
Once done, fill with a mix of ¼ good olive oil, and 3/4 normal, everyday oil of whatever you fancy.
It’s good as a cream cheese and good as a labneh and divine with any grilled veggies.
Try putting peeled garlic cloves in the oil along side the balls and a fresh sprig of Rosemary. Hope you like it. This makes enough to fill three cream cheese containers.
Shared by: Ingrid Thomas
