Probiotic Parsley Garlic Tomato Cream Cheese
Probiotic Parsley Garlic Tomato Cream Cheese
Equipment:
1 x fermenting jar or bottle
Cheesecloth or nut milk bag
Strainer
Large Bowl
Hanging system (rubber band, kitchen utensil and jar)
Plastic spoon
1 x small jar to store cream cheese
Ingredients:
500 mls milk kefir, grains removed
1 Tbsn Pasley, chopped
1 tsp Minced Garlic
10 cherry tomatoes, halved
Pinch Celtic Sea Salt
Method
Step 1:
Remove kefir grains from the jar of milk once it has fermented. Wait until the curds have separated from the whey. This will usually be after 36-72 hours. In warmer climates it can develop much quicker. Use a clean plastic spoon to pick out the grains, or strain through a strainer.
Step 2:
Place a plastic strainer over a bowl ensuring the strainer is not touching the bottom of the bowl. Inside the strainer place a large square of Cheesecloth doubled over.
Step 3:
Pour the kefir into the strainer so that the whey drips through the cheesecloth into the bowl and the resulting mixture inside the cheese cloth become less moist.
Step 4:
Gather up the corners of the cheese cloth and twist them around so the kefir inside resembles a ball shape.
Step 5:
Hang the cheese by attaching it to a kitchen utensil and placing the kitchen utensil on top of a jar. Place in fridge and wait until moisture has dripped out, overnight is fine.
Step 6:
Once the whey has all dripped out of the cheese, take it out of the fridge and place the cheese into a small bowl or jar.
Step 7:
Add finely diced parsley, chopped cherry tomatoes and minced garlic to your kefir cheese and mix well. Add salt and pepper to taste.
Step 8:
Secure the jar with a lid, and store in the fridge until you are ready to.