Kwit Fwomaj ak pwav

• 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).
• Fwote po a ak yon lay epi mete yo sou recho a. Mete nivo 2 nan 10 nivo chalè posib. Peze diven an, ajoute bè a ak kib fwomaj yo nan marmite a epi brase. Nan kòmansman an pa gen okenn bezwen brase tèlman difisil. Avèk kontni alkòl li yo ak asidite, diven blan an fè fwomaj la likid pi vit epi, nan kou, gen yon gou aparan. Lè tout bagay cho, vide lèt la.
• 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!
• Lè fwomaj la fonn, pliye nan kark la ak soda boulanjri. Ogmante chalè a nan recho a 5 sou 10 degre. Depi koulye a, li dwe brase piti piti. Brase yon 8 nan po a. Sa a pral konbine engredyan yo divès kalite ak fondu a li ta tou ede ke melanj lan pa curdle. Plis fwomaj la cho, se plis mas la ap grandi. Sa a se akòz soda boulanjri nan lètkaye a. Kounye a li ka wè si po a te chwazi gwo ase. Si ou pa, li lè pou netwaye recho a.
• Pou pote fwomaj la nan bouyi, mwen ogmante li soti nan 5 a 8 ak Lè sa a, redwi li ankò lè li bouyi ak Lè sa a, kite l kwit pou 3 minit pandan y ap brase toujou. Se fwomaj la vide nan linèt pwòp. Li gen matirite pou 24 èdtan anvan li ka goute pou premye fwa. Li ka kenbe nan frijidè a pou jiska 2 semèn.

Gou ak konsistans

• 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.