Garlic and herb cheese
Garlic and herb cheese, an explosion of creamy and fragrant flavors! Perfect for accompanying your appetizers, toast, or salads, it adds a touch of freshness and deliciousness to every bite.
Ingredients
INGREDIENTS
- 1 liter of whole UHT milk
- 1 packet of starter culture
- 4 drops of rennet
- 1 ml of garlic powder
- 1 ml of fine salt
- 2 ml of chopped parsley
- 3 finely chopped chive stalks
Preparation
Recipe created by Christalie, from the blog Les Folies de Christalie
Mix a little milk with 1 packet of starter culture, gradually add the rest of the milk.
Fill the cheese molds with the mixture and add 1 drop of rennet per mold without stirring. Start the cheese maker for 12 hours.
Remove the cheese molds and let them sit at room temperature for 1 hour to cool. Switch the container to draining mode for 24 hours.
Making the garlic and herb cheese:
Mix the cheese curd well with the ingredients (garlic, salt, parsley, chives) using a spatula.
Pack into a cheese mold lined with cheesecloth and let drain for at least 4 more hours. Serve fresh.
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