Recipe for a delicious ‘cream cheese’ substitute
This is a very simple way to make a cream cheese replacement for those lovely soft herby French cream cheeses called roule. It’s not a real cheese as nothing is added to separate the curds and whey but it’s a close call!
1 small pot of good quality plain organic yoghurt
4-5 wild garlic stems
4 new green ground elder leaves
6 small sorrel leaves
Salt and pepper
Put a colander or sieve to stand over a bowl. Line with a pieve of cheesecloth folded to give 3 layers. Spoon the yoghurt onto the cheesecloth and cover with a saucepan lid or piece of tin foil. Leave to drain for 24 hours.
After 24 hours the whey should have drained off (use it in a soup or sauce), and the yoghurt should have thickened to a cream cheese consistency. This is called labneh.
Very, very finely chop the wild greens. Put in a bowl with the labneh and fold the wild greens in with a fork. Add some salt and pepper, forking it in until the taste is to your liking. Remove and mould into a ball or log. This will keep for a week or two in the fridge – if you haven’t eaten it long before then!