The butter here is for texture rather than flavour: it is what makes the cheese spreadable. Use butter at room temperature, as melted butter does not combine with the cheese and the spread looks greasy.
Ingredients
For the ezme
For the top
Method
-
Beat the butter
Beat room temperature butter for 2 minutes, to a creamy consistency.
-
Add the cheese
Add the crumbled cheese and strained yoghurt and beat until smooth.
-
Add the herbs
Stir in the dill, spring onion and pepper flakes.
-
Taste
Judge by how salty the cheese is; usually no salt is needed.
-
Rest
Chill for 30 minutes and serve with olive oil and mint.
Tips
- The butter must be at room temperature; melted butter will not combine with the cheese.
- Taste before adding salt, as white cheese is already salty.
- If the cheese is very salty, soak it in water for 30 minutes and drain.
Nutrition
185
kcal
10 g
Protein
15 g
Fat
2 g
Carbs
1 g
Sugar
Values are per serving and approximate.