Sage, an often undervalued herb, is native to the Mediterranean region. In ancient Rome, it was known to have healing properties, and was included as a part of the official Roman pharmacopeia. This recipe makes a pleasantly flavored cheese that is delightful spread on baguette slices. It can also be used as a base for a pasta sauce or dip by adding a little milk. Bake the leftovers intosourdough biscuits.
15 minutes
45 minutes
4
INGREDIENTS AND EQUIPMENT AVAILABLE AT CULTURES FOR HEALTH
Fresh Cheese Making Kit
Fresh Cheese Making Kit
$34.49
Our most comprehensive choice, the Fresh Cheese Kit contains two starter cultures and supplies to make five different varieties of soft cheese - feta, cottage cheese, cream cheese, fromage blanc, and traditional quark. Kit contains a Mesophilic Cheese Culture, a Fresh Cheese Culture, calcium chloride, vegetable rennet, cheese salt, butter muslin, a thermometer, and an instruction and recipe booklet.
Packaging and Equipment in the kit may appear different than pictured.
Cream Cheese Starter Culture
Cream Cheese Starter Culture
$9.74
Use a cream cheese starter at home to make fresh, tangy cream cheese. Cream cheese starter culture is great choice for new cheesemakers.
INGREDIENTS:
- 1/2 cup fresh sage, chopped roughly
- 1 large clove garlic
- 16-ounces cream cheese, softened
- 3 Tbsp. lemon juice
- 3-4 Tbsp. yogurt
INSTRUCTIONS:
- Combine sage and garlic in a food processor. Pulse until finely chopped.
- Blend together cream cheese and lemon juice in a small bowl. Stir in garlic and sage.
- Mix in yogurt to desired consistency.
- Cover and refrigerate at least 1 day before serving, for best flavor. Remove 15-30 minutes before serving.
