Rjómaostur

Cream cheese / cream cheese

Ingredients

500 ml buttermilk
180 g sour cream

to taste:

2 tsp Grænt pestó (wild garlic pesto)
salt and pepper


Preparation

Bring the buttermilk and sour cream to a slow simmer in a large saucepan over low heat.

It's best to pour the mixture into an old coffee filter with a filter bag...

...and let it drain for at least 6 hours.

Then season the drained cheese mixture with salt and pepper to taste or with the wild garlic pesto...

...and knead into balls.

The cream cheese can be kept refrigerated for at least 5 days.





[Translated from here.]