Ingredients
Scale
- 250g vegetable butter
- 250g fresh cow’s cheese (like Parmesan or Mozzarella)
- 100g sugar
- 100ml fresh lemon juice
- 200ml chicken broth
- 1 small onion, finely chopped
- 1 tablespoon fresh parsley, chopped
- Salt and black pepper, to taste
Instructions
- Cream butter and sugar: In a large bowl, cream together the vegetable butter and sugar until light and fluffy.
- Add cheese: Gradually add the fresh cow’s cheese, mixing well until you have a smooth and creamy mixture.
- Dissolve lemon juice and broth: In a small saucepan, gently heat the lemon juice and chicken broth.
- Add onion and parsley: Stir the chopped onion and fresh parsley into the butter and cheese mixture.
- Pour in lemon-broth mixture: Pour the warm lemon juice and broth into the bowl and mix until everything is well combined and smooth.
- Cook the cream: Cook the mixture over low heat for about 5 minutes, stirring constantly, until it reaches your desired consistency. Do not overcook.
- Season: Season with salt and black pepper to taste.
- Cool: Let the cream cheese cool completely before serving.
Notes
- Use seasonal fresh cow’s cheese for the best flavor.
- Don’t add too much cheese at once to avoid a dense texture.
- Adjust seasoning with more pepper or fresh chives to your preference.
- Freshly squeezed lemon juice provides a brighter flavor.
- Avoid overcooking to prevent the cream cheese from becoming too thick.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Spreads, Dips
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 30g
- Calories: 90
- Sugar: 3g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 15mg
Keywords: cream cheese, homemade, spread, dip, Italian