Recipe by Christian Campbell
ONLINE RECIPE: Kefir cream cheese from November 2015 mag
- 1L (4 cups) Ayrshire full-cream milk
- 160g kefir/live natural yoghurt (check for preservatives on label)
- 2,5ml (½ tsp) non-iodised sea salt
- 50ml fresh cream
Pour the milk into a large glass or ceramic bowl. Cover with a plate and set aside in a safe place in the kitchen, 24 hours.
Stir in the kefir or yoghurt and set aside again, covered with a plate for a further 24 – 48 hours. The milk should be lightly set.
Cut the set milk with a knife from the top into squares. Place the bowl on top of a steaming pot of simmering water and slowly warm the set milk to reach a temperature of 43°C. Once temperature has been reached, remove from heat and allow to stand, 1 hour. Gently turn the curds over with a flat spatula – if not handled with care, the curds break up and get lost in the whey.
Sterilise a piece of cheese/muslin cloth and drape over a fine sieve. Gently pour out the curds into the lined sieve. Rinse with natural water and leave to drain further, about 5 hours.
Turn the curds out into a clean bowl. Add the salt and cream and stir to combine. Place the cottage cheese in a sterilised jar with a lid and reserve in the fridge. Serve with the poached crayfish with frozen bisque, mange tout juice and cream cheese on page 107 of F&HE November 2015.