Wild Garlic Cream Cheese
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 2 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 125 g cremefine for whippin (or whipped cream)
- 250 g low-fat quark
- 30 g oil, (wild arlic oil - recipe from DB Carstens wild arlic oil)
- 4 g salt
- 17 g wild arlic, weihed cleaned
- 0.25 ¼ lemon (s), untreated, peel off
Print Recipe
Pin Recipe Instructions
- Whip the cremefine / cream very stiff and set aside.
- Wash the wild garlic, pat dry well and remove the stalks. Cut the leaves into very fine strips. Chop across with the knife again.
- Mix the quark with the wild garlic oil, salt, chopped or chopped wild garlic and the grated lemon peel * well. Carefully fold in the whipped cremefine / cream and mix well with a fork. Season to taste and, if necessary, add some seasoning. The lemon peel should, however, taste good by now.
- Tip the quark mixture in the middle of a cheesecloth that is stretched over a bowl and cover and allow to drain in the refrigerator for 36 to 48 hours. During this time, empty the whey from time to time. Then pour the cream cheese into any container to store.
- This amount makes about 350 g of cream cheese and can be kept in the refrigerator for about 1 week.
- * The amount of lemon peel depends on personal taste and the size of the lemon. I usually take the zest between 1/4 and 1/2 lemon.
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