For this cottage cheese and cucumber recipe, prefer small Mediterranean cucumbers, they are plumper and tastier. It is a perfect accompaniment for a snack or a summer snack, simply served on slices of fresh bread. “
Preparation: 10 min
Stand: 1 hour
Ingredients : cottage cheese and cucumber sauce
For 6 people:
- 4 small cucumbers about 150 g each
- 500 g fresh white cottage cheese
- 2 teaspoons fine sea salt
- Fleur de sel
- Black pepper from the mill
- A food processor
- Two stainless steel colanders
- Gauze or tulle
- Hand Whip
Preparation cottage cheese and cucumber sauce
Clean cucumbers under cold water, then peel with a peeler. Do not remove a strip of skin on both.
Then cut the cucumber in half lengthwise on, and remove seeds.
Using the food processor, grate the cucumber and then using the grid as fine as possible.
Then place the cucumbers in a stainless steel colander, sprinkle with sea salt
Mix well and let stand and drain cucumbers mixed with salt for 1 hour over an empty pot.
Line the bottom of the second strainer with gaze or tulle.
then have the cottage cheese, and also let it drain for 1 hour over an empty pot.
After draining time and rest, pour the cream cheese in a bowl, then beat it with a whisk. Pepper, beat the cheese again.
Remove the grated cucumber in another colander by pressing them between your fingers (to remove as much water) then add the cheese.
Mix the preparation, then book it in the refrigerator for 30 minutes before use.
Ideas, tips & tricks
Spread this delicious creamy cucumber on bread slices with raisins, nuts, cumin, or on rye bread or cereal.
Optionally, add some olives or tomatoes to garnish the cream and a trickle of oil olive and a few pinches of salt.