in Germany

Odenwald cooked cheese

updated

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Ingredients for 1 servings:

  • 500 g layered cheese or low-fat quark
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 egg yolk
  • some cream or butter

Instructions

Working time approx. 25 minutes; Rest time approx. 15 hours; Total time approx. 15 hours 25 minutes

Brennkäse

Wrap the layered cheese or quark in cheesecloth and let it drain in a sieve for at least 12 hours. It’s best to weigh the wrapped quark down with a weight. Mix the baking soda and salt into the dry quark and let it stand for about two to three hours, stirring occasionally, until it becomes translucent. Place the translucent quark mixture in a bowl over a pan of simmering water (heat well, but do not boil!) and stir continuously until the mixture thickens and becomes creamy. Remove the bowl from the simmering water and stir in cream or butter and egg yolk, if desired. When the mixture bubbles, the quark is perfect. Let it cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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