This recipe for cream kefir cheese has a special green ingredient, named purslane. Combined with kefir cheese and pumpkin oil, it creates a distinctive taste of the dish.
So, if you have the opportunity to get it, this recipe is definitely something to try out. If the plant is not available to you, you can replace it with some other greenish plant, like spinach, parsley, arugula or watercress.
Purslane, kefir cheese and oil
Purslane is a typical sea plant that grows on the sea marshes. It’s already salty and for this reason we don’t have to add salt to this recipe. We can pick this plant whole year and it’s rich with vitamins and minerals.
Live bacteria in fermented food can help with gut microflora when consumed regularly. Great way to get it into your body is to drink milk kefir. To change things up a bit, you can use creamy kefir cheese can as a spread.
Pumpkin oil is very common in Slovenia, it’s typical for a region called Prekmurje. It very dark and has more earthy taste. It’s used in salads or with appetizers. Pumpkin oil is rich with vitamin E and E-tocopherols which are a great source of antioxidants.
Make cream kefir cheese spread
- 150 g kefir cream cheese (strained kefir overnight in Kefirko Cheese Maker)
- handful of chopped purslane
- cold pressed pumpkin oil to taste
Strain 600 ml milk kefir in Kefirko Cheese Maker overnight, then use pressing spring to make more hard cheese. When strained, take it out of the basket and store in the fridge.
To prepare the spread put the cream kefir cheese into a bowl, add chopped purslane and pumpkin oil. Mix everything together and serve. You can use few leaves of purslane to decorate.
This recipe created Mojca Dolinar from Doberkotkruh.si