Mediterranean Garlic & Herb Cream Cheese in Olive Oil

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Mediterranean Garlic & Herb Cream Cheese in Olive Oil
Author: 
Recipe type: Cheese
Cuisine: Mediterranean
 
This unique garlic and herb cream cheese is rolled into little balls and preserved in olive oil. This cheese compliments any table and is also a great gift for friends and loved ones. This recipe makes a full kilogram or 2.2 pounds of cream cheese at a fraction of the cost of store bought products. For more great "Learn to Cook" video demonstrations, please subscribe to our channel!
Ingredients
  • 4lt Full cream milk
  • 4Tsp Citric acid, dissolved in 250ml of hot water
  • ½ Tbs Cheese salt (or Kosher salt / non-iodated sea salt)
  • 1Tsp Garlic powder
  • Olive oil
  • Dried Italian herb mix
  • 250ml / 1 cup Cultured sour cream
  • 4 x 330ml Glass preserving jars
Instructions
  1. In a large pot, heat the milk over medium low heat until the temperature reaches 90c or 194f
  2. Remove the pot from the heat and pour in half of the citric acid solution while stirring the milk
  3. The curds will start to separate from the whey, but the whey will still be cloudy
  4. Continue to add small amounts of the citric acid, little by little, stirring continuously, until the whey is totally clear
  5. Line a large colander with cheese cloth or butter muslin and strain the curds from the whey. Discard the whey.
  6. Fold the cloth over the cheese, place a plate on top of the cloth, place a weight on top of the plate. A weight of around 2-2.5kg (4.4-5lb) will be fine. A bag of sugar, rice or salt will do.
  7. Allow the cheese to press and drain for 20 minutes
  8. Transfer the cheese to a large mixing bowl and briefly break up the curds with a spatula
  9. Pour in the sour cream and mix it in thoroughly
  10. Add the salt and garlic powder and mix them in thoroughly
  11. Sterilize the jars in your dishwasher on the hottest setting
  12. Pour a little olive oil into the bottom of each jar
  13. Sprinkle a thin layer of Italian herb mix onto a flat plate
  14. pick up a slightly heaped teaspoon of cheese with 2 teaspoon and compress the cheese
  15. Drop the cheese onto the plate and using your fingers, lightly press the cheese into a ball, then drop it into one of the jars. Repeat this until all the jars are full, topping up the oil as you go.
  16. Top all of the jars up until all of the cheese is covered with oil and close the jars.
Notes
  1. This cheese will last indefinitely in your refrigerator, and will improve with age.

 

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