- 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
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.