Coccia furmagliu cù pepite

• I was inspired by homemade cooked cheese. But since a slow cooker is used and I don’t own one, something of my own had to be found. As a non-cooked cheese expert, I quickly noticed a few similarities to cheese fondue during further research, in addition to the realization that there are a thousand different recipes and definitions. I always make fondue myself and do without the ready-made products on offer. I like to control the taste and consistency myself. So I prepared cooked cheese like a modified cheese fondue.
• Weigh the cheeses and cut into small cubes. Weigh the milk, white wine and butter. Put the low-fat quark in a bowl and mix with a heaping teaspoon of baking soda. Use a sufficiently large pot – you will still need it (see pictures).
• Sfregate a pignatta cun un dente d'agliu è mette nantu à a stufa. Pone u livellu 2 di 10 livelli di calore pussibule. Pesa u vinu, aghjunghje u burro è i cubi di furmagliu à a casseruola è mischjà. À u principiu, ùn ci hè bisognu di muvisce cusì forte. Cù u so cuntenutu alcolu è l'acidità, u vinu biancu rende u furmagliu licu di più rapidamente è, sicuru, hà un gustu notevuli. Quandu tuttu hè caldu, pour in u latti.
• It is important with this method to warm slowly to prevent the water and fat bound in the cheese from separating from the solid components (proteins). With fondue, that’s the declaration of bankruptcy. I did some research for the cooked cheese, if it is heated too quickly, it “becomes too runny and then no longer solidifies”. The same effect as with fondue: the cheese curdles.
• When the butter has melted and the cheese is slowly dissolving, you need to stir more. Add the salt (0.25 teaspoons = approx. 8 gr.). Now you can add 2 more finely chopped garlic cloves or, in my case, 2 teaspoons of garlic paste. In addition – also for those who like it: the caraway and the Pepe Valle Maggia. The pepper is a mixture that is available in the Swiss canton of Ticino and I advise against taking a whole teaspoon of black pepper instead – use less!
• Quandu u furmagliu s'hè dissolutu, plegate in u quark è u baking soda. Aumente u calore di a stufa à 5 da 10 gradi. Da avà, deve esse agitatu fermamente. Agite un 8 in a pignatta. Questu combina i vari ingredienti è cù a fonduta aiuta ancu chì a mistura ùn curdle. U più caldu u furmagliu, più a massa si espansione. Questu hè per via di u baking soda in u curd. Avà si pò vede s'ellu a pignatta hè stata scelta abbastanza grande. Se no, hè ora di pulisce a stufa.
• Per portà u furmagliu à ebollizione, aghju aumentatu da 5 à 8 è poi ridutta di novu quandu era bollitu è ​​poi lasciate coccia per 3 minuti mentre si agitava constantemente. U furmagliu hè versatu in vetri puliti. Hè da maturà per 24 ore prima di pudè tastà per a prima volta. Pò esse guardatu in a frigorifera finu à 2 settimane.

Gustu è cunsistenza

• The consistency is semi-solid, but spreadable. The taste is reminiscent of processed cheese at the first bite. In contrast to this, mine does without melting salts and other benefits of the food industry. The pepper goes well. The salt could possibly also stay away completely. Certainly I haven’t made the recipe for the last time.