Blue Mold Cream Cheese
3 servings
5 minutes
Cream cheese with blue mold is an exquisite dish of author cuisine, combining the spiciness of noble mold with the delicate texture of fermented kefir. This recipe is inspired by ancient cheese-making techniques when dairy products underwent natural fermentation. The taste is rich, creamy, and has refined mushroom notes characteristic of blue cheese. It's a great option to serve with crispy toasts, fresh fruits, or even as a sauce for meat dishes. Cream cheese can be used in gastronomic experiments by adding it to pasta, sauces, or as a base for canapés. Its sophistication is highlighted by sea salt and herbs, creating a harmonious balance of flavor nuances.
1
Freeze the kefir. Then take it out of the freezer and let it thaw slightly for 15 minutes.
- Kefir (3.2%): 2 l
2
Line the strainer or colander with two layers of cheesecloth.
3
Cut the bottle, extract the frozen kefir, and transfer it to cheesecloth.
- Kefir (3.2%): 2 l
4
Wait for complete thawing. It usually takes about 8-9 hours.
5
Gently squeeze out the excess liquid.
- Kefir (3.2%): 2 l
6
Transfer to a convenient storage container.
7
Grind the salt in a coffee grinder until it becomes powder.
- Sea salt: to taste
8
Salt the mass and mix.
- Sea salt: to taste
9
Add blue cheese. Mix thoroughly.
- Blue cheese: 60 g
10
Transfer to a sauce boat and garnish with a green leaf for serving.
- Fresh herbs: to taste
