Philadelphia cheese with red basil
1 serving
7 minutes
Philadelphia cheese with red basil is a delicate, velvety cheese that perfectly complements the aromatic red basil with its creamy notes. This recipe is inspired by Italian traditions of creating fresh, rich flavors where the simplicity of ingredients reveals the true richness of the dish. Freezing kefir is an original method that allows for a creamy cheese-like texture. Red basil, with its subtle spicy and slightly peppery notes, adds freshness and makes the cheese extraordinarily fragrant. It can be used as a base for spreads, sauces or served with fresh bread and vegetables. Exquisite and light, it will be a great accompaniment to an aperitif or a base for creative culinary experiments.
1
Send the kefir to the freezer until fully frozen.
- Kefir (3.2%): 1 l
2
Then place it on a towel and wait for about 10 minutes.
3
Cut the packaging and take out the kefir.
4
Line the strainer or colander with two or three layers of cheesecloth.
5
Pour kefir inside.
- Kefir (3.2%): 1 l
6
After 7-8 hours, when the kefir is fully thawed, squeeze out the excess moisture.
- Kefir (3.2%): 1 l
7
Transfer the finished cheese to a convenient storage container.
8
Finely chop the basil (do not use the stems).
- Purple basil: 3 sprigs
9
Grind the salt to a powdery state using a coffee grinder.
- Sea salt: to taste
10
Salt the cheese mass.
- Sea salt: to taste
11
Add basil to the cheese.
- Purple basil: 3 sprigs
12
Mix thoroughly and serve.
