Dill Kefir Cream Cheese
This recipe doubles as a dip and cream cheese spread and hits the spot when cheese is in order!
I’ve tried it with a range of herbs but dill is still my favourite. I usually enjoy it with bread, seed crackers or veggie sticks- or thinned out as a dressing/sauce.
Makes ~ 6 Serves
Cook Time - approximately 8hrs
Equipment - Cheesecloth/Nut milk bag
Ingredients
1500ml Kefir (drains to 400g kefir cream cheese)
1 tbsp Dried Dill tips
1 tsp Salt
Method
Strain Kefir through cheese cloth/nut milk bag.
For smaller quantities I put mine in a strainer over a bowl (and for larger quantities I just hang it straight over the kitchen tap!)
It will shrink significantly, check for desired texture after 6-8hrs (if you want it more firm press lightly with a waterproof weight)
Combine kefir, dill and salt; mix well
Enjoy immediately for best texture: with veggies, on crackers/bread as you would enjoy ordinary cream cheese
Store carefully, refrigerate in a container with space for it to expand!
** This is a living ferment, it will continue to expand which changes the texture, making it more like a savoury mousse.
Tips
Tips- make sure there’s a bowl directly under neath to avoid mess!
Variations- any dried herb can be used in this recipe, just don’t use any dried onion/garlic because it will intensify!
Serving suggestions
Store refrigerate in a loosely covered, semi full container to allow for natural expansion
