John Myers
Milk Kefir – Cream Cheese to My Taste
The perfect milk kefir – cream cheese to my taste recipe with a picture and simple step-by-step instructions.
Milk kefir – cream cheese
- 1000 g *Milchkefir selbstgemacht
- Salt, gourmet pepper to taste
- Würz-Genie (seasoning mix) to your taste
- 0,5 Tomato
- 1 Garlic clove pressed
- 1 Pair of stalks Parsley (from our own garden)
- 1 Pair of rolling papers Basil (from own garden)
- 2 tbsp *Aioli & Rote Beete trifft Ziege
- Take a sieve that is placed under a bowl, line it with a cloth and pour the homemade milk kefir into it. Stir once and allow to drain. Depending on the consistency, from 4 hours to all night.
- Continue to process the whole thing the next day. Pour into a bowl, season with salt, pepper, add the spice mixture, stir. Chop half a tomato and add it as well. Freshly chop the parsley & basil and fold in.
- Finally, as a refinement, add * aioli & beetroot and goat in addition, so that the whole thing gets a fine note. This cream cheese has a sour taste and is very versatile :-).
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