John Myers
Ingredients for 1 servings:
- 1,000 g low-fat curd cheese
- 1 cup sour cream
- 1 cup of cream
- 1 tsp lemon juice, freshly squeezed
- 1 tsp, heaped salt
- ½ tsp, crushed paprika powder, hot
- e.g. cayenne pepper
- some black pepper, ground
- 2 large red bell peppers
- 1 pepper, fresh
Instructions
Working time approx. 15 minutes; Rest time approx. 1 day 2 hours; Total time approx. 1 day 2 hours 15 minutes
fiery!
Wash the peppers, dry them, halve them, remove the stems, cut them in half once or twice, and place them in the electric blender. Wash the chili peppers, dry them, halve them, remove the stems, and add them to the blender with the peppers. Chop everything well, so that only tiny pieces remain. Combine the dairy products, spices, lemon juice, and paprika/pepper puree in a clean mixing bowl and mix everything well using a hand mixer (whisk). Place a small bowl upside down in a medium-sized saucepan. Place a colander on top (a pasta colander is ideal; do not use a wire colander as it is not lactic acid-resistant). Line the colander with a boiled cloth (e.g., cheesecloth, unused cloth diaper, unused handkerchief, cheesecloth, etc.) and then pour the mixture into it. Place the ends of the cloth over the mixture and place the lid of the saucepan over the colander. Wrap the whole thing in a clean tea towel and let it stand at room temperature for 20 hours to allow the whey to drain away. Every 5 hours, pour off any excess whey to prevent the cheese from sitting in a foot bath. After the specified time, the cream cheese will have drained quite a bit (approx. 800g) and should be transferred to a bowl with a lid (work cleanly!) and placed in the fridge for at least 6 hours. During this time, the cream cheese will firm up a little. Delicious on bread or crackers. Note: when needed, always scoop out some of the mixture with a clean spoon and place it in a small bowl, then immediately return the large bowl to the fridge. This way, the pepperoni cream cheese will keep for several days!
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