This is an easy way to make creamy and spreadable fresh cheese at home!
Inspired by Scandinavian tradition, I learned the original recipe from my grandmother. She had a huge influence on the way I appreciate and interpret Danish and Fynen cuisine.
Add 500 ml of buttermilk to a container
Add 500 ml of whole milk
Cover with a lid and ferment for 24h at room temperature until solid part separates from the liquids
Add 8 g of fine salt. Mix to combine
Pour the mixture into a cheesecloth over a bowl
Hang for 24h in the fridge until it thickens
The fresh cheese is ready
Enjoy with a nice piece of toasted bread!
Yield 500 g
Organic Whole Milk500 ml
Fine Salt8 g