Page 56 - 2024 - Q4 - Minerva in Focus

MINERVA IN FOCUS Food Culture

Cream Cheese:
• 1.5 litres full-fat milk
• 100 ml vinegar
• Salt (optional)
• Extra 50-100 ml full-fat milk
(depends on the required
cream cheese density )
• Garlic (optional)

Instructions:
• Pour the milk into a saucepan and
place it on medium heat. Heat un-
til the milk is warm but not boiling
(if you have a thermometer, the
target temperature should be
around 47°C).
• Stir in the vinegar and mix gently
with a spoon until the milk begins
to curdle and “break up”.
• Remove the pot from the heat
and let it sit for 3-4 minutes.
• Place a strainer or a clean towel
over a bowl and pour the curdled
mixture into the strainer.
• Press the mixture well with your
hands over the bowl for 3-4 min-
utes to remove all excess mois-
ture and transfer the mixture to a
second bowl.
• Use your hands to form the curds
into a ball, pressing gently to re-
move excess liquid, and tranfer
it into a blender. Add salt and
50-100 ml of full-fat milk and
blend the mixture.
• If you want, you can add garlic
or other herbs to enhance the
flavour.

The “MINERVA SOPHIA” crew recreated
Anastasia Paidousi’s recipe in Minerva
in Focus Q2 2024 for chocolate mosaic
cookies and shared the results!

Share your own cooking attemps at
Minerva-in-Focus@minervamarine.com
and we might feature them in one
of our forthcoming issues!

54 ISSUE 30 / Q4 2024