Cream cheese with spring herbs
I'm using the fresh spring greens in the garden to season my homemade cream cheese. It's definitely one of my favorite spreads!
- Around 4 cups (1 liter) natural yogurt
- 1 1/3 cup (3 dl) sour cream
- 3 pressed garlic cloves
- Around 1/2-1 cups (1-2 dl) chopped allium leaves
- 3 tbsp chopped fresh herbs
- 1 tbsp whole cumin seeds
This might just be my family's favorite spread! You can change up the taste of the cream cheese by using what you have available in your garden right now. Alliums and spices with a few fresh vegetables on top is just the best combination!
Mix yogurt and sour cream in a pot.
Warm it up and let it simmer (not boil) until it's runny and almost starts to separate.
Pour the mix into a sieve with a cloth or a coffee filter.
When the cheese starts looking creamy, put it in a bowl and add the spices and herbs of your liking.
Use as a spread on your sandwiches and put a few fresh vegetables on top.
Recipe: Sara Bäckmo
Photo: Maria Fors Östberg