Cream Cheese

Cream Cheese
(1)

This recipe is simple yet incredibly good and is from my amazing friend Sigurlaug, whom I work with. The cream cheese can be flavored with almost anything. The recipe is large, making it ideal to divide into three portions and flavor in three different ways.

500 g plain skyr

250 ml double cream

Mix the skyr and cream together and place in a sieve lined with a coffee filter. Allow the whey to drain from the mixture for 8-12 hours (e.g., in the refrigerator overnight). Pour off the whey and flavor the cheese.

Flavoring options:

Lemon pepper and maple syrup

or

Sweet chili sauce

or

Chili jam

or

Black pepper (dry spices need some time to blend with the cheese, even up to 2 days).