Ingredients

Method

• 1 litre full-cream milk
• 1 lemon, juiced
• 4 T plain yoghurt
• 1 1⁄2 t rose-water
• 5 T honey
• 50 g Woolworths dry-roasted almond, walnut, berry and seed mix
• Frozen raspberries, a handful
• Crackers, for serving

Method

Ingredients

Place the milk in a saucepan and bring to a slow simmer. Add the lemon juice and continue simmering until the milk separates.

Strain through cheesecloth, gently squeezing out any excess water.

Place the mixture in a blender, add the yoghurt, rose-water and 4 T honey and blend until incorporated.

Line a sieve with the cheesecloth, spoon in the mixture and place over a plate. Chill for 5 hours.

Drizzle the remaining honey over the seed mix, then serve with the cream cheese, frozen raspberries and crackers.

Cook's note: Ten minutes (plus some chill time) is all it takes to make your own cream cheese. A mouthwatering mix of textures make this an absolute winner of a cheese course – no dessert required.

Discover more cheesy recipes here.