Fresh cream cheese with herbs

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.

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