It is time to take your regular store-bought breakfast spread to the next level with this sour cream and kefir creation!
Home-made cream cheese can be served as a snack, a spread on the toast in the morning or added to a salad.
- Sour cream 500 ml (17 oz)
- Kefir 500 ml (17 oz)
- Fresh dill 1 sprig, minced.
- Salt 1 tsp. (or less)
Fold the cheesecloth into 6 layers.
Cover colander with a gauze. Mix the kefir, sour cream, add salt and pour the mass into the prepared colander. Gather up the gauze into a pouch and hang or put under press for 2 days in refrigerator.
2 days later:
Mince dill. If you like more spicy taste, squeeze a couple of garlic cloves through garlic press and add to dill.
Remove cheese from the gauze. Mix in dill and form a roll.
Delicious snack is ready to be served and enjoyed!