The little extra

Fresh cream cheese with herbs - Labneh

Here is a recipe for a really delicious fresh cream cheese which takes no time to make, so it's perfect for the modern day household. You can use yoghurt, fromage frais, skyr or another cultured dairy product. When you strain it, you get this thick and creamy 'cheese'.

Add your choice of fresh herbs. Give it a kick with lots of garlic, or make it mild with a little honey and cream. This fresh cream cheese is a great accompaniment for any dish and is cherished in the Viking Longhouse.

Recipe for 6 people.

1 litre of cultured dairy product like skyr or yoghurt
1-2 tablespoon chopped fresh thyme
2-3 tablespoon chopped fresh wild garlic
1 teaspoon salt
Perhaps a little cream

Take a clean linen cloth or tea towel and place it over a bowl. Fasten it to the rim of the bowl so it doesn't touch the bottom of the bowl. Pour the dairy product into the cloth, place it in a cool place and let it strain for at least 6 hours.

The dairy product will become firm and almost crumbly. The strained fluid - the whey - can be used for e.g. flatbreads and pancakes.

Spoon the strained dairy product into a fresh bowl. If you think it's too dry, mix in a little cream. Add the fresh herbs and salt. Let it rest for an hour to allow the taste of the herbs to really come through.

Serve the cheese with flatbread, stews, fish or savoury pancakes.