cooked cheese

Ingredients for 1 servings:

• 250 g butter
• 250 g low-fat curd cheese
• 250 g cheese (Handkäse/Harzer)
• 1 cup of sweet cream
• 100 g processed cheese
• 1 tsp. baking soda
• Caraway, as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

It’s important that the cheese is golden yellow and fully ripened. You can store it in the refrigerator for 10-12 days beyond its best-before date. For those who are sensitive to smells, store the cheese in an odor-proof container (otherwise you might protest). Put the butter and cream in a saucepan and stir until the butter has melted. Add the processed cheese and quark, stirring well so it doesn’t stick. Add the ripe Handkäse and then the baking soda. Baking soda is important for flavor, etc., but only a pinch. Add caraway seeds, but as is often the case, that’s a matter of taste. Keep stirring until the Handkäse has dissolved. This takes time because of the low fat content. Bring to a boil very briefly and you’re done. It can be easily stored in jars for a few weeks if you don’t eat it right away.