Entrees

Fresh cheese with herbs

Name: Fresh cheese with herbs
Yield: 4
Ingredients: 8 cups (2L) full-fat milk; 4 junket tablets, dissolved in 1 tbs water; 1 tsp finely chopped thyme; 1 tsp finely chopped rosemary; 1 tsp finely chopped flat-leaf parsley leaves; 1 tbs caraway seeds, lightly toasted Knackebrod, rye crackers or rye bread, to serve

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Rachel Khoo's recipe for fresh cheese with herbs provides the perfect based for Sweden's ubiquitous knackebrod (rye crackers). If you're not serving it straight away, unwrap and store in an airtight container in the fridge; it will stay fresh for 2-3 days before turning slightly acidic, when it's better to cook with.

8 cups (2L) full-fat milk
4 junket tablets, dissolved in 1 tbs water
1 tsp finely chopped thyme
1 tsp finely chopped rosemary
1 tsp finely chopped flat-leaf parsley leaves
1 tbs caraway seeds, lightly toasted Knackebrod, rye crackers or rye bread, to serve

Method

1.

Place milk in a saucepan over low heat and cook until 38°C. Remove from the heat, then stir in the junket and set aside for 15 minutes for milk to separate into curds and whey (solids and liquid).
2.

Pour the mixture into a sieve lined with muslin or a clean Chux, then gather corners and tie a knot to enclose. Set sieve over a bowl and leave to drain in the fridge for at least 2 hours or overnight.
3.

Unwrap the cheese and stir in herbs, caraway and 1 tsp salt. Serve with crackers.