Tomato Cress Cream Cheese

For the tomato-cress cream cheese, first prepare the cream cheese. Heat the milk while stirring, be sure to use a wooden spoon see tip – but do not boil.

When the milk is hot, slowly add the lemon juice while continuing to stir until the milk begins to flocculate. More solid chunks will form and the liquid will slowly become clearer.

Keep stirring constantly, but slowly, so the chunks don’t break down again. When no more lumps form and the liquid now seems watery, empty the contents from the pot into a sieve lined with a cloth.

Collect the so-called whey, which can be used further, see tip. When the mixture has cooled down, process the cream cheese.

Cut three large capers into small pieces, remove the seeds from the tomatoes, also cut into pieces. Stir into the cheese together with the garden cress.

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