Amasi cream Cheese Recipe (Safeera Kaka)

Ingredients
– 2 litres full-cream amasi
– 1 tsp salt, or to taste
Equipment
– Muslin cloth or clean cheesecloth
– Colander or large sieve
– Deep bowl
Method
1. Place the colander over a deep bowl and line it with the muslin cloth.
2. Pour the amasi into the cloth.
3. Gather the edges of the cloth and secure them.
4. Place the colander and bowl in the refrigerator and leave to drain for 24 hours.
5. Discard the liquid whey collected in the bowl.
6. Remove the thickened amasi from the cloth and mix in the salt.
7. For a smoother, creamier consistency, blend briefly until smooth.
8. Transfer to a clean, airtight container and refrigerate.
Yield: Approximately 700–800 g of cream cheese from 2 litres of amasi, depending on how much liquid drains away.

Storage: Keep refrigerated and use clean utensils when serving.

Ideas for flavouring your cream cheese
Once you’ve made the basic recipe, divide it into portions and try these variations:
– Herb and garlic: Fresh chives, crushed garlic, parsley, salt and black pepper.
– Chilli: Chopped green chillies, chilli flakes and a pinch of salt.
– Mediterranean: Za’atar, olive oil and fresh mint.
– Spring onion: Finely chopped spring onions, black pepper and salt.
– Sweet spread: Honey and a little cinnamon.

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