After the enterprise of the homemade mozzarella, the fresh cheese caciottina and the ricotta, I certainly couldn't leave out the spreadable cheese! And today we will have fun preparing it together, in a very simplified version. You must know that, in reality, the cheese spreadable can be obtained with different methods: some involve the coagulation of proteins with the addition of rennet, while others exploit the sole action of bacterial starters (lactic ferments) and then move on to the separation of proteins from fat by centrifugation. Instead, I suggest a very simple version: let's find out together!
Video of the Recipe
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Identity Card of the Recipe
- 105 KCal Calories per serving
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Ingrediants
- 250 g of yogurt
- 100 g of fresh cream
- A few stalks of chives
- 1 sprig of parsley
- 1 bunch of rocket
- 1 pinch of salt
Materials Needed
- Colander
- Dishcloth
- Bowl
- Chopping board
- Preferably ceramic knife
- Wooden spoon
Preparation
Please note
To prepare the spreadable cheese we used homemade yogurt (starting from whole cow's milk and lactic ferments). In any case, to speed up the time, you can buy ready-made yogurt.- In a bowl, mix the whole yogurt (unsweetened) with the fresh cream.
- Line a colander with a clean tea towel that does not smell like detergent.
- Pour the yogurt and cream mix into the tea towel, taking care to place the colander over a bowl. The strainer must not come into contact with the liquid that will drip from the yogurt.
- Close the edges of the cloth into a bundle and let the acid serum drip in the fridge: the "operation must" be slow and must be continued for at least 6-8 hours. Remember that the longer the dripping time, the more compact the spreadable cheese will be.
- After 6-8 hours, we got a sort of more full-bodied Greek yogurt (due to the presence of the cream). At this point, remove the yogurt cream and return to a bowl.
- Finely chop the aromatic herbs (parsley, rocket and chives in this case). Add the aromatic mince to the cheese. Salt to taste.
- The spreadable cheese is ready to serve.
Alice's comment - PersonalCooker
Have you seen how easy it is to prepare spreadable cheese? And then, by preparing it at home, you can also save some money: better than that !! Of course, you can customize it according to your tastes: you can add all the herbs you want or replace the herbs herbs with pepper and nuts! Have fun!
Don't miss the vegetable version of the spreadable cheese!Nutritional values and Health Comment on the recipe
Homemade Spreadable Cheese is a predominantly lipid dairy product (most of which saturated), with a modest dose of protein, carbohydrates, fiber and cholesterol. However, the energy intake is moderate and even the lipid content - if compared to the average of cheeses - is contained. Therefore, this spreadable cheese is also a suitable food for the diet of the overweight subject. D "on the other hand, in case of hypercholesterolemia. , better use it infrequently and in small portions.
The average portion of Homemade Spreadable Cheese is about 200g (210kcal).
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