Cooked cheese with Grandma's Limburger

Ingredients for 1 servings:

• 500 ml milk, cold
• 2 tbsp flour (heaped tbsp)
• 1 egg yolk
• 1 tsp salt
• 200 g cheese (Limburger, 40%)
• ½ tbsp mustard, medium hot
• n. B. Caraway
• possibly Maggi, some dashes of it

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

delicious without cream and butter – light, inexpensive, quick and hearty

Pour the cold milk into a saucepan. Then add the flour, salt, and egg yolk and whisk thoroughly. Cut the Limburger cheese into pieces and add it too; it can be very ripe. The cheese will melt more evenly if you blend it all with a hand blender, but it will also work without. Slowly bring the mixture to a boil, stirring constantly with a whisk. When it starts to bubble, remove the pan from the heat (it should look like a pudding, too). Finally, add the mustard (if you like mustard, feel free to add a little more) and the caraway seeds, and—if you like—Maggi. Let cool. I always put some of it in prepared screw-top jars, so you can easily keep the cheese in the fridge for a week. Rinse the jar and lid with boiling water beforehand and seal immediately. It tastes best on farmhouse or brown bread.