INGREDIENTS
1 litre amasi (sour milk)
Himilayan salt
spices and herbs of choice
METHOD
You will need a sieve, a deep bowl (one where the sieve won’t touch the bottom) and a cloth e.g. a clean dish cloth or the multi purpose wipes from Woolworths work really well. Put the sieve in the bowl. Layer the cloth in the sieve and pour the amasi in. Cover the top with a paper towel. Leave the amasi to drain outside the fridge in a cool place overnight. When the cream cheese is ready it can easily be removed from the cloth. Put the cheese into a glass bowl. Add spices, herbs of choice and salt to taste. Mix well. Store the cream cheese in an airtight glass container in the fridge.
NOTES
Amasi is an excellent probiotic.
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