Fresh herb cheese from curd

Fresh herb cheese from curd

Required:

250ml homemade yogurt
fresh herbs (chives, thyme, wild garlic)
mustard

Prepare a bowl with a sieve and put a cheesecloth in it.
Spoon the yogurt into the cheesecloth and let it sit until you have a thick mass.
Put the curd in a bowl.

Chop the fresh herbs very fine and stir them through the curd. Season with salt and pepper and half a teaspoon of mustard. Put the bowl in the fridge for a few hours to let the flavors absorb.

Also very tasty with a handful of nettle tips, put the tops in boiling water for 2 minutes, drain well and cool in a sieve. Cut them very fine and stir them into the curd along with the fresh herbs.

Spice mixtures for cheese
Cheese with herbs is very tasty! There are quite a few herbs or spice blends that are added to cheese such as cumin, chives, nettle and fenugreek.

How do you make herb cheese? You follow the normal process, but just before the curd is put in the cheese vats, you mix the herbs through the curd. The amount of herbs varies per mixture, but count on 10 grams of dried herbs per 10 liters of cheese milk. If you use pepper blend, 5 grams per 10 liters of cheese milk is sufficient.

Before mixing the herbs into the curd, the herbs are sterilized and macerated. This is done as follows: bring a small amount of water to the boil (use as little water as possible, otherwise taste will be lost) and add the necessary herbs. Remove from heat and let soak for 1.5 to 2 hours. Now the herbs can be mixed better with the curd and the boiling water reduces the risk of mold.

Natuurlijkerleven 15-08-2020 21:26 Comments ( 0 )

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