We have all eaten herbed cheese, but most of it is store-bought and contains who-knows-what. This is a traditional herb cheese with almost nothing in it; you can also make it with fresh goat cheese or with Yogurt Cheese (preceding recipe). Serve with crackers, lightly toasted pita, and/or raw vegetable sticks.
Recipe information
Yield
makes 6 or more servings
Ingredients
1/2 pound cold farmer cheese or cream cheese
1/4 cup sour cream
1 tablespoon fresh thyme leaves
1 garlic clove, peeled, or more to taste
Salt and black pepper to taste
Preparation
Step 1
Combine all the ingredients in a food processor and blend until smooth. (Alternatively, mince the garlic and mash all the ingredients with a potato masher or fork until fairly smooth, then beat for a few moments with a wire whisk.) Taste and adjust the seasoning as necessary.
Step 2
Scrape into a bowl and refrigerate until stiffened slightly. Serve cold.
The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved.
MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
