Homemade fresh cheese with flowers and black salt
4 dl. homemade cream cheese
2 handfuls of flowers from herbs and other edible flowers (such as thyme, lavender, rosemary, geranium, marigold)
A little black lava salt, regular sea salt can also be used
Stir in the fresh cheese, so that it becomes soft and have a creamy texture.
Server on a platter or 4 plates, sprinkle with flowers and salt on top.
Serve immediately, with good bread, crackers or toasted rye bread.
Fresh cheese is also good to use as a dip for raw vegetables, dressings or breakfast table.
How to make cream Cheese
Providing approximately 5-6 dl.
1 l of whole fat milk
1 cup buttermilk
2 drops of rennet (available at pharmacies)
2 oz cold water
Warm the milk to about 80 degrees, then cool it down to room temperature.
Add the buttermilk and stir. Add rennet to water and stir and add to the milk
Then leave the milk rest for 24 hours, covered and refrigerated ..
Cut the coagulated milk it into cubes of about 2×2 cm with a sharp knife, pour into a colander lined with cheesecloth or fine fabrics. Let the mass drain 5-7 hours.
Now the Fresh cheese can be ept in 3-4 days in refrigerator and ready to be served.