in Germany

cooked cheese

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Ingredients for 4 servings:

  • 500 g quark (low-fat quark)
  • 1 tsp salt
  • 1 tsp baking soda
  • butter
  • 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

Drain the low-fat curd cheese in a sieve lined with a linen cloth, preferably overnight. Transfer the mixture to a heatproof bowl and mix in the salt and baking soda with a fork. Heat it either in the oven at 50 degrees Celsius (definitely not any higher, or it will curdle) or, if you want it to go faster, in the microwave until the mixture begins to liquidize. Stir vigorously with a wooden spoon (not necessary; I just adopted it from my mom) every now and then. Once the mixture has completely dissolved, fold in the knob of butter. If you like, stir in the egg yolks; this gives it a nice color and makes the curd cheese less pale.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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