Cucumbers with cream cheese

Name: Cucumbers with cream cheese
Ingredients: 850 g yogurt cheese; 170 g fine sour cream (20% fat; I used Pilos); 1/2 bunch of dill; leaves from 4 green onions; a little salt; 3 large cucumbers

Appetizers - Cucumbers with cream cheese by Adelina O. - Recipia

Cucumber slices with cream cheese are prepared without cooking and are perfect when you need a simple, cold, and easy-to-assemble appetizer. The cream is made from yogurt cheese, sour cream, dill, and green onion leaves, then piped onto cucumber slices using a piping bag. If the yogurt cheese is already prepared, the actual working time is minimal. Quick Info Total Time: 24–36 hours for draining the yogurt, plus preparation time Preparation Time: not specified exactly; mixing the cream and cutting the vegetables is done quickly Cooking Time: not required Servings: the number of servings is not specified; it depends on the size of the slices and the amount of cream used on each Difficulty: easy Recipe Type: cold appetizer with cheese and cucumbers Ingredients 850 g yogurt cheese 170 g fine sour cream, with 20% fat; in the recipe used, Pilos sour cream was utilized ½ bunch of dill Leaves from 4 green onions A pinch of salt 3 large cucumbers For the yogurt cheese The yogurt does not count separately in the above quantity, as the yogurt cheese is prepared beforehand. The yogurt is drained in a fine sieve and left for 24–36 hours until it reaches the consistency of soft cheese. After draining, weigh out the 850 g needed for the recipe. Preparation Method 1. Prepare the yogurt cheese If you don’t already have yogurt cheese, place the yogurt in a fine sieve and let it drain for 24–36 hours. The draining time is part of the recipe preparation, so it's good to take care of this step in advance. 2. Mix the cream base Place the 850 g of yogurt cheese in a bowl, add the sour cream, and blend with an immersion blender. The mixture should be smooth, with no large lumps of cheese remaining. 3. Prepare the herbs Wash the dill and green onion leaves, then dry them well. Finely chop both the dill and the onion leaves. In this recipe, only the leaves of the onion are used, not the white part. 4. Season the cream Add the chopped herbs to the cheese and sour cream mixture. Add a pinch of salt and stir everything with a spoon until the dill and onion leaves are evenly distributed. 5. Slice the cucumbers Wash and dry the three large cucumbers. Cut them into slices about 0.5 cm thick. The slices should be firm enough to hold the cream but also easy to eat in one bite. 6. Pipe the cream onto the slices Put the cream cheese into a piping bag fitted with a star tip. Pipe cream onto each cucumber slice. The amount used on each slice is up to you, depending on how thick you want the cheese layer to be. The appetizer can be served immediately after assembly. Why I make this recipe often It’s a handy recipe when you want to prepare an appetizer without an oven and without a long list of ingredients. The cream is based on yogurt cheese, and the herbs give it a fresh taste. The cucumber adds a crunchy texture and makes the dish easy to portion. Another advantage is that the cheese base can be prepared in advance while the yogurt drains. After that, you only have to mix the ingredients, slice the cucumbers, and decorate the slices. For a platter, the presentation is neat without requiring complicated techniques. Tips The yogurt cheese should be drained for enough time to achieve the necessary consistency. If it’s too soft, the cream may be harder to pipe and may lose its shape on the cucumber slice. Dry the dill, green onion leaves, and cucumbers well after washing. Excess water can thin the cream and make the slices wetter. Cut the cucumbers into slices of about 0.5 cm as indicated in the recipe. Very thin slices may be harder to handle after being decorated. Add salt in small amounts and adjust to taste. The yogurt cheese can taste different depending on the yogurt used, so it's best to season gradually. Substitutions The recipe uses yogurt cheese and fine sour cream with 20% fat. No other substitute ingredients are indicated in the source, and the final texture depends on these two components. If you change one of them, the consistency of the cream may differ. Dill and green onion leaves are part of the original mixture. If they are unavailable, the taste will not be the same, so substitutions should only be made if necessary. Variations The amount of cream piped onto each slice can be adjusted. You can make a thinner layer or a thicker one without changing the composition of the cream. You can choose to cut the cucumbers into slices of the same thickness and arrange them on a platter in a single layer. This way, each piece remains easy to grab and serve. For a uniform appearance, use the same piping tip for all slices and keep approximately the same amount of cream on each. This is just a matter of presentation and does not change the flavor of the dish. Serving Ideas Cucumber slices with cream cheese are served cold as an appetizer. They can be arranged on a platter and served at the beginning of the meal or alongside other cold appetizers. It is more practical to assemble them as close to serving time as possible. The cucumber retains its texture better when not left covered with cream for too long. Frequently Asked Questions How long should the yogurt drain? The yogurt should be left to drain in a fine sieve for 24–36 hours. The exact period depends on how thick the yogurt cheese is, but the recipe specifies this range. Can I use the yogurt cheese immediately after draining? Yes. Once the yogurt has drained and you have the 850 g of cheese, it can be mixed with the sour cream and the other ingredients. Why is an open star tip used? The open star tip helps decorate the slices with a ridged shape. The cream is placed in the piping bag and then distributed over each cucumber slice. Can I prepare the cream in advance? Yes, the cheese base, sour cream, and herbs can be prepared ahead of assembly. The cucumber slices should ideally be cut and decorated closer to serving time. What should I do if the cream is too soft? First, check if the yogurt cheese was drained long enough and if the ingredients were dried well after washing. The final consistency mainly depends on how much water remains in the yogurt cheese and the herbs. Nutritional Values The values are estimated and cannot be accurately calculated without knowing the type of yogurt used to make the cheese. The fat content and the amount of dry substance remaining after draining can vary significantly. For the entire recipe, including the yogurt cheese, sour cream, and cucumbers, the estimate is approximately 1,100–1,500 kcal, 80–100 g protein, 30–45 g carbohydrates, and 55–75 g fat. Per 100 g of the dish, the values can be approximately 65–90 kcal, 5–7 g protein, 2–3 g carbohydrates, and 3–5 g fat. These figures are indicative and may vary depending on the yogurt used to make the cheese, the sour cream used, and the amount of cream piped onto each slice. Storage and Reheating The dish is not reheated. It should be stored in the refrigerator in a covered container, and for the best texture, it is preferable to consume it as close to assembly time as possible. The cream can be prepared in advance, but the cut and decorated cucumbers can release water if stored for too long. If you want to work ahead, keep the cream separate and assemble the appetizer before serving.

Cucumbers with cream cheese

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