Homemade Cream Cheese
By now you would know that I am on an Amasi cooking and baking journey! Fair Cape Dairies sent me some Amasi to try and I’ve used it to make the following recipes: Cinnamon Pancakes and this Khuri Kitchrie Thali. When I posted the first recipe on Instagram, @carmen_in_pe shared with me how to make cream cheese from Amasi. It seemed simple enough so I figured I would give it a go and report back. It’s as easy as 1, 2, 3…
- Fair Cape Amasi
- a clean dish cloth/muslin or cheese cloth
- salt to taste
- Place a colander in a bowl, large enough so that nothing will drip or spill out.
- Line with a clean dish cloth, and pour Amasi in.
- Squeeze to form a ball (optional) and fold the cloth into the colander (so it doesn’t mess in the fridge).
- Leave overnight for 24hours, discard the water that separates from the whey.
- Season with salt and whatever you wish (herbs, spices etc) and enjoy!
*I used a big sieve, because I didn’t have a small colander. The cream cheese is creamy and soft, not as firm or dry as ready-made. I think if I had squeezed it into a ball, it might have helped keeping it together, but the taste is far superior to bought cream cheese and I got used to the texture. I also loved that I could make as much as I like. I never finish a tub when I do buy and it ends up going to waste. This is also great to keep in your fridge because if you need to make icing you don’t have to go out to buy a tub especially for baking, it is extremely cost effective. There are too many advantages and possible uses for Amasi!