Hand cheese Käsliesel style or Kahlgründer scoop cheese

Ingredients for 4 servings:

• 1,000 g low-fat curd cheese
• 4 tsp, heaped baking soda
• Salt
• pepper
• Caraway powder
• 400 ml sour cream, or sweet and sour cream
• 2 large onions
• some milk

Instructions

Working time approx. 25 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 25 minutes

Drain the low-fat quark thoroughly in a sieve overnight. (If you’re in a hurry, place the quark in a linen cloth and wring it out until no more whey drips out, then start right away.) In the morning: Place the quark in a bowl and mix with the baking soda (dough hook). Carefully season with salt, pepper, and caraway seeds. Stir vigorously several times a day, about every two hours, and cover and refrigerate. In the evening, just before serving: Finely dice the onions. Mix the sour cream, milk, and half of the diced onion with salt and pepper to form a creamy sauce. Using an ice cream scoop, pour the cheese mixture into the center of a deep plate and drizzle with the sour cream sauce. Sprinkle the remaining diced onions on top. Serve with fresh farmhouse bread (grain bread) and butter. Accompany with a cold beer or, in Hesse, Ebbelwoi.