Raspberry kefir cheese spread

Prep Time 5

Total Time 5

Servings servings

Print the recipe

Ingredients

▢ 200 g plain kefir cheese Weigh after straining. As a guide, strain 500 g plain milk kefir in a Greek yogurt strainer in the fridge for about 24 hours to make about 200 g cheese. Time and yield vary; the cheese should hold its shape on a spoon.
▢ 60 g fresh raspberries Unsweetened frozen raspberries also work: boil them with their juice for 1 minute, then chill completely before folding in.
▢ 2 tbsp honey
▢ ¼ tsp ground cinnamon

You will need

Mixing bowl and spoon

Instructions

Gently rinse the fresh raspberries under running water, then pat dry with clean paper towels.
Stir the kefir cheese, honey and cinnamon together in a bowl until smooth.
Gently fold in the raspberries with a spoon, pressing lightly to leave small fruit pieces and pink streaks in the cheese.
Spoon the spread into a small bowl to serve.

Allow five minutes if the cheese is already strained and the berries are fresh. The spread makes 10 small portions of about 2 tbsp each.

For frozen raspberries, weigh before heating. Warm in a small saucepan over low heat until they release their juice, then bring the fruit and juice to a boil. Keep boiling for at least 1 minute. Transfer to a shallow bowl and refrigerate until completely cold, then fold the fruit and juice into the cheese. Allow extra time for heating and cooling.

Storage and safety

Cover and refrigerate at 4°C (40°F) or below. Eat within 3 days or by the kefir cheese's use-by date, whichever comes first. Discard if left out for more than 2 hours, or 1 hour when the temperature is above 32°C (90°F). This spread contains honey; do not give it to children under 1 year old.