Fresh cream cheese with herbs

This fresh cheese is an indispensable side for flatbreads, savoury pancakes, fish, roasts and stews. Use seasonal herbs, and try adding garlic.

Fresh cream cheese with herbs

Here is a recipe for a truly delicious and versatile fresh cheese that requires very little work and fits perfectly into the modern kitchen. You can use yoghurt, fromage frais, skyr or another cultured dairy product. When you strain it, you get this thick and creamy 'cheese'.

The recipe can be varied endlessly. Add seasonal fresh herbs as you like, give it a kick by adding plenty of garlic, or have it mild by adding a little honey and cream. Fresh cheese can be used in countless dishes and is always served as a fresh side dish on the dining table in the Longhouse.

Procedure

Place a clean tea towel over a bowl. Use some string to fasten it to the rim of the bowl so it does not touch the bottom.

Pour the dairy into the cloth and place it in a cool place for min. 6 hours or overnight. The separated whey in the bottom of the bowl can be used for e.g. baking flatbread. In the cloth you are left with the strained dairy product, which is now thicker and almost crumbly in texture.

Carefully spoon the strained dairy into a clean bowl. If the texture is very dry, add a little cream to the cheese.

Mix the cheese with fresh herbs and salt. Leave the cheese to rest for 1 hour before serving in order to bring out the flavours of the herbs

Ingredients

6 persons
  • 1 litre skyr or yoghurt
  • 1-2 tbsp fresh thyme, finely chopped
  • 2-3 tbsp fresh ramsons, finely chopped
  • 1 tsp salt
  • Perhaps a little cream