International dishesSauces and DipsEurope and North America10 minutes
For a quick breakfast, a sweet cheese spread for bread is worth making. A good jar is thick and silky, gently salty and sweet, and it smells of butter. The difficulty is the starch, which clumps, and the base of the pot, which catches.
Whisk over low heat for 5 to 7 minutes, scraping the sides and base constantly, until the mixture is thick and the raw starch taste is gone. The butter and vanilla go in only after the heat is off.
This batch weighs about 419g, at roughly 161 calories per 100g.
Method
Dissolve 15g cornstarch into 200g unsweetened oat milk and pass the mixture through a sieve into a pot.
Add 50g finely chopped cheddar, 50g finely chopped mozzarella, 50 to 70g of the kOBE Monk Fruit Blend and unsweetened oat milk mixture (47 parts blend to 53 parts oat milk) and 22.5g kOBE Monk Fruit Blend to the pot.
Whisk over low heat for about 5 to 7 minutes until the mixture is thick and the raw starch taste is gone. Scrape the sides and base of the pot so nothing catches.
Turn off the heat, add 1/4 teaspoon vanilla extract and 20g unsalted butter, and whisk until smooth.
Pour the spread into a clean jar, press plastic wrap onto the surface so no skin forms, cool it completely, and keep it chilled for up to 1 week.
Tips
Any 100g of cheese you like works, and it does not have to be two kinds.
If lumps appear, take the pot off the heat and whisk hard until it comes back together.
Scrape the sides and base without stopping, as this spread catches easily at the bottom.
Mix the cornstarch with the milk and sieve it into the pot right at the start, because skipping the sieve leaves the whole batch grainy.
Oat milk makes the base slightly looser, so 15 minutes in the fridge brings it back to a thick spread.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.