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Friday, September 4, 2015

Cream Cheese Balls with Herbs

Culture the milk kefir. See recipe HERE.

Strain the milk kefir culture to remove the milk kefir grains.

Pour the resultant liquid into a cheese cloth laid atop a dimsum basket.

Cover the basket with a lid.

Fold the cheese cloth neatly over the lid.

Place the dimsum basket in a large bowl to catch the whey that will drip out. 
Leave for 24 hours.

This clear liquid with a yellow tinge is whey. I use it to exfoliate my face. 
It is also effective against dandruff.

The curds will dry out nicely on the cheese cloth.

Spoon the curds into a bowl. Add Herbes de Provence. Mix well.

Oil a sheet of cling wrap.

Use the oiled cling wrap to shape the balls of cheese.

Drop the balls into extra virgin olive oil.

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