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Bresso, homemade

updated

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Ingredients for 1 servings:

  • 500 g low-fat curd cheese
  • 200 ml sour cream
  • 400 ml cream
  • n. B. herbs, fresh, chopped
  • 1 tsp salt
  • pepper
  • 1 clove(s) garlic, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

cream cheese

Whip the cream in a bowl with a hand mixer until stiff peaks form. Then add the remaining ingredients and mix briefly (!). Using a spatula, empty the mixture into a bowl fitted with a sieve (for those without a plastic sieve-serving sieve). Cover and let stand at room temperature for about 2-3 days. The Bresso is then ready to eat. Tip: Whey will collect in the container under the sieve. This can be used to make a delicious salad dressing after the cream cheese has matured.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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