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Herb Cream Cheese

Parsley & Lemon Cream Cheese

This cream cheese can be used as a condiment on a cheese platter, on pastas, for dip with veggies or even on crisp bread.  I have served it with my Beef Lindström as a condiment.

Parsley & Lemon Cream Cheese

2 liters buttermilk
1 glove garlic
1 small bunch parsley
1 tablespoon Olive Oil
Juice of 1/2 Lemon
Salt & Pepper

Place entire package of buttermilk in a pot of water, the water should reach up to the middle of the package.  Bring to boil, boil for 15 minutes.  The buttermilk should break, meaning the water should sepetrate from the milk culture (see picture above).  Drain the buttermilk using a thin kitchen towel and a strainer, it should take approximately 1.5 hour to drain.  Now you have a basic cream cheese and you can basically add whatever you want.  After draining place it in a food processor and mix it with the rest of the ingredients, in this case parsley, garlic, lemon.  Done!

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