Curd cheese with green basil
1 serving
7 minutes
Cream cheese with green basil is a delicate and aromatic product that is a great addition to Italian cuisine. Its roots trace back to traditional cheese-making methods where dairy products underwent natural aging and pressing. This recipe uses frozen kefir, allowing for a soft, creamy texture with a slight tanginess. Green basil adds freshness and a subtle herbal note to the flavor, while sea salt enhances the depth of aroma. This cheese is perfect for spreading on fresh bread, adding to pasta, or using as a base for sauces. It is not only delicious but also healthy due to its high protein and probiotic content. Enjoy its tenderness and harmonious blend of flavors!
1
Send the kefir to the freezer.
- Kefir (3.2%): 1 l
2
Take it out after 2 hours.
- Kefir (3.2%): 1 l
3
Cut the packaging and take out the kefir.
- Kefir (3.2%): 1 l
4
Place 2-3 layers of cheesecloth in a colander or strainer.
5
Pour kefir inside.
- Kefir (3.2%): 1 l
6
Once the kefir is fully thawed, squeeze out the excess moisture.
- Kefir (3.2%): 1 l
7
Transfer the resulting cheese to a convenient container.
8
Chop the basil leaves finely.
- Green basil leaves: 1 stem
9
Grind the salt into powder using a coffee grinder.
- Sea salt: to taste
10
Salt the cheese and add basil.
- Sea salt: to taste
- Green basil leaves: 1 stem
11
Mix and serve.