Cream cheese with basil
1 serving
7 minutes
Basil cream cheese is a refined blend of simple ingredients that transforms into a delightful creamy product with a subtle aroma of fresh basil. This recipe has roots in Italian cuisine, where basil is a symbol of Mediterranean flavor. Kefir that has undergone freezing and straining acquires a delicate texture reminiscent of traditional cheeses but with a slight tanginess. Red and green basil infuse the cheese with freshness and add complexity to the flavor. It can be served as an independent snack with crispy bread or crackers, and also used as a base for sauces and spreads. A magnificent choice for gourmets who appreciate natural products and the art of simplicity.
1
Freeze the kefir for 2-3 hours.
- Kefir (3.2%): 1 l
2
Then place it on a towel and wait for about 10 minutes.
3
Cut the package and take out the kefir.
- Kefir (3.2%): 1 l
4
Place a 2-3 layer of cheesecloth in a colander or strainer.
5
Pour kefir inside.
- Kefir (3.2%): 1 l
6
After about 8 hours, squeeze out the excess liquid.
7
Transfer the resulting cheese to a deep container.
- Kefir (3.2%): 1 l
8
Grind the salt in a coffee grinder.
- Sea salt: to taste
9
Chop the basil leaves finely.
- Purple basil: 2 sprigs
- Green basil: 2 sprigs
10
Add them to the cheese and salt.
- Purple basil: 2 sprigs
- Green basil: 2 sprigs
- Sea salt: to taste
11
Mix and serve.
