Cream cheese wrapped in grape leaves, made from cows milk quark and fresh butter, flavoured with garlic and olives, parsley, dills. The mild taste of milk and strong taste of garlic, the taste of olives and herbs - all are pleasantly intermingled with each other.
Cream cheese is a popular dairy product known for its creamy texture and mild, slightly tangy flavor. Here's a general overview of how cream cheese is made:
Milk and Cream Selection: High-quality milk and cream are crucial for making cream cheese. The milk and cream used should be fresh and free from any off-flavors.
Pasteurization: The milk and cream are heated to a specific temperature to pasteurize them, which means killing harmful bacteria while preserving beneficial enzymes and bacteria that contribute to the cheese's flavor and texture.
Acidification: Lactic acid bacteria culture is added to the milk and cream mixture. This culture ferments the lactose in the milk into lactic acid, which lowers the pH of the mixture and makes it more acidic. The acidification process is essential for achieving the characteristic tangy flavor of cream cheese.
Coagulation: After acidification, enzymes (usually rennet) are added to help coagulate the milk proteins and form a curd. The curd is a solid mass that separates from the liquid whey.
Cutting and Draining: The curd is cut into small pieces, which allows more whey to be released. The curd and whey are then separated.
Cream Addition: Cream is added to the curd to increase the fat content and create the creamy texture characteristic of cream cheese.
Mixing and Heating: The curd and cream mixture is mixed thoroughly and heated to a specific temperature to achieve the desired consistency and texture.
Salting : Salt may be added to enhance the flavor of the cream cheese.
Cooling and Storage: The cream cheese is cooled rapidly and stored at the appropriate temperature to maintain freshness.
One as an appetizer or with different types of bread.
DrinksWhite semi-dry wine.