Fresh Spiced Curd Cream Cheese with Walnuts


  • 2 liters of milk per day
  • ½ teaspoon of vinegar
  • 2 teaspoons of salt
  • Strained curd cheeses
  • ½ cup of whey (separated when straining)
  • 4 tablespoons of olive oil
  • 2 tablespoons of butter
  • 1 cup of walnut kernels (roughly ground)
  • 1 cup of parsley (chopped)
  • 10 leaves of fresh basil (chopped)
  • 1 tablespoon fresh thyme (chopped)
  • 2 tablespoons rosemary (chopped)
  • 1 teaspoon of salt
  • 1 teaspoon of black pepper
  • 1 teaspoon of red pepper flakes


First of all, rinse the pot in which you will boil the milk. (To prevent the milk from sticking to the bottom of the pot when it boils.) Put two liters of daily milk in the pot and turn on the stove. Boil the milk.

When the milk starts to boil and foam, add half a tea glass of vinegar (grape vinegar, apple cider vinegar does not matter). When you add the vinegar, the vinegar will cut the milk and curd will start to form.

Mix lightly. When the water forms yellow greenish clear water, take it into the strainer. Put a bowl of weight on the strainer and press the water while it is in the strainer. After straining the cheese, separate half a tea glass from the whey. Don't throw away any remaining whey either. Since it is delicious and rich in vitamin water, you can use this water in your soups or even while boiling your pasta.

Next, after straining the curd cheese, transfer it to the blender, add half a tea glass of whey, olive oil, butter and grind for 2-3 turns until it reaches a creamy consistency.

Transfer the curd cheese, which has turned into cream from the grinding process, into a bowl and flavor it with coarsely ground walnuts, parsley, fresh basil, fresh thyme, fresh rosemary, salt, black pepper and red chili flakes and mix.

After mixing, spread it on your bread and serve with the addition of olive oil, accompanied by fresh basil leaves.

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