John Myers
Hand Cheese in Oil
The perfect hand cheese in oil recipe with a picture and simple step-by-step instructions.
- 400 g Sour milk cheese
- 2 piece Medium-Sized onions
- 1 tbsp Whole caraway seeds
- 200 ml Good oil, e.g. rapeseed oil
- 1 tbsp Table vinegar 5%
- Divide the matured sour milk cheese (whether with noble mold or not or with caraway or not) into its individual parts. I prefer to take the minis, they are best layered in the glass. I divide larger pieces across. Cut the onions into nice thin rings. In a nice glass, starting with a layer of onions, cheese, onions and some caraway seeds are layered in several layers. Finally, add 1-2 tablespoons of table vinegar over the whole thing and fill the container with a good oil (e.g. rapeseed oil) so that everything is covered. The amount depends on the size of the glass. (Olive oil is not recommended here) Now the delicacy is put in the refrigerator for one night so that everything can flow well. Hearty and delicious on a fresh rye or crust bread with butter … with a light salad …
- A nice homemade souvenir for everyone with a sweet tooth!
- Note on vinegar: For this recipe I used a spirit vinegar (brandy vinegar) with an acid content of 10%, which is often used for marinades (lower water content with better preservation). I only use this one because it is the best seasoning for my taste and can be used very sparingly. Those who have less acidic vinegar (5% or 6%) simply take an extra tablespoon.
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