Fresh Cream Cheese with Capers

This spread is delicious alongside fish, or as a dip with vegetable sticks and seed crackers.

It also makes an excellent spread for Parmesan crackers.

This spread is best made from a natural cheese—you’ll get the best taste using a fresh
cheese made from tangy and fat-cultured mountain milk. If you can’t find this at your
local store, you can use full-fat cultured milk (or buttermilk or yogurt) instead.

You can vary the flavors in many ways by, for example, using grated horseradish, chives,
garlic, chili, cumin, olives, walnuts, or black pepper.

Fresh Cheese from Cultured Milk
• 2 cups (500 ml) cultured (filmjölk) milk (or buttermilk or yogurt)
• ¼ cup crème fraîche
• salt to taste

Heat the milk to 122ºF (50ºC) while stirring. Pour the milk into a coffee filter, and let it
drain, resting overnight in the refrigerator.

Pour the cheese into a bowl, stir in the crème fraîche, and season with salt.

Fresh Cheese Spread with Capers and Dill
• 5 fl. oz. (150 ml) homemade cheese, or 1 jar organic cream cheese
• 1 tablespoon capers, finely chopped
• 1 tablespoon dill, finely chopped
• 1 teaspoon mild olive oil infused with lemon
• salt and pepper

Mix all ingredients, except salt and pepper, in a bowl. Mix thoroughly with a wooden
spoon or an electric whisk until you have a smooth spread.

Season it with salt and pepper. Go easy on the salt, as capers are already salty.

Form small egg shapes with a spoon dipped in warm water.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund