HELP! My cream cheese/dill spread liquified when I blended it in the food processor and now it's too runny to use for my smoked salmon finger sandwich
Making smoked salmon finger sandwiches with a cream cheese/dill spread. Only used labne (a yogurt cheese that has the same consistency as cream cheese, since I can't find cream cheese here in Istanbul) and dried dill. NO LIQUID, but when I blended it in the food processor it became liquid. I've put it in the fridge to set up, but it's been 2 hours and it's still soupy. Too soupy to put on bread for finger sandwiches, and I have a party to take them to in a few hours! What can I do, and why did it become liquid?
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2 Comments
If you have time and want to experiment, buy something like cottage cheese or farmer's cheese.
Otherwise, use butter, mayo, mustard or a combination. All will go well with smoked salmon.
Or experiment and use tahina or some other local spread.