For the homemade herb cream cheese, peel and finely chop the garlic. Wash and dry parsley, chives and basil.
Finely chop parsley and chives. Finely pluck basil. Mix curd cheese with sour cream until smooth. Whip cream until stiff, fold into curd mixture and gently stir in herbs and garlic.
Season with salt and pepper. Place the mixture in a bowl with a sieve and let stand at room temperature for at least 2 days so that the whey can drain off.
Preparation Tip:
The herb cream cheese can be prepared and varied according to your own taste with a wide variety of herbs.
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