Thyme cheese
Serves 4-6 | Preparation 10 min; cooling and draining 6-12 hours
There’s nothing better with crackers than homemade cream cheese.
Serves 4-6 | Preparation 10 min; cooling and draining 6-12 hours
There’s nothing better with crackers than homemade cream cheese.
Ingredients
✧ 2 eggs
✧ 150 g/5.3 oz (153 ml/0.65 cups) crème fraîche
✧ a big handful (120 ml/0.5 cups) of fresh, chopped thyme
✧ 2 tablespoons white wine vinegar/white balsamic or apple cider vinegar
✧ 1 teaspoon salt
✧ ¼ teaspoon sugar
✧ ¼ teaspoon (finely ground) instant espresso powder (optional; works well with thyme)
✧ 200 ml/0.85 cups skimmed milk
Instructions
1. Mix all ingredients except the skimmed milk in a blender.
2. Heat up the milk in a skillet/frying pan on medium heat until near boiling point.
3. Add the contents of the blender and mix until the mixture starts to bubble and thicken.
4. Take aside and let curdle and cool for 30 minutes.
5. Line a sieve with cheesecloth and place it in top of a large bowl.
6. Pour the cheese mixture into the sieve and place another cheesecloth on top.
7. Add a weight (e.g. a tiny oven dish/ramekin) and let cool for another 10-15 minutes.
8. Put the whole gadget in the fridge and let the cheese drain for 6-12 hours.
9. Remove the weight and upper cheesecloth. Discard the whey (or use it in a savory dough).
10. Lift the cheese with the lower cheesecloth and flip it carefully on a serving plate.
