Masak Opak jeung Pepper

• 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).
• Rub pot jeung cengkéh bawang bodas jeung tempat dina kompor. Atur tingkat 2 tina 10 tingkat panas mungkin. Beurat anggur, tambahkeun mentega jeung batu kéju kana panci jeung aduk. Dina mimiti aya teu kudu aduk jadi teuas. Kalayan eusi alkohol sareng kaasamanna, anggur bodas ngajantenkeun kéju langkung gancang sareng, tangtosna, ngagaduhan rasa anu jelas. Nalika sagalana geus haneut, tuang susu.
• 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!
• Nalika kéju geus leyur, melu di quark jeung baking soda. Ningkatkeun panas stovetop ka 5 kaluar tina 10 derajat. Ti ayeuna kudu diaduk ajeg. Aduk hiji 8 dina pot. Ieu bakal ngagabungkeun rupa-rupa bahan jeung fondue ogé bakal mantuan yén campuran teu curdle. The hottter kéju, beuki massa expands. Ieu alatan baking soda dina curd nu. Ayeuna tiasa katingali naha pot dipilih cukup ageung. Lamun henteu, éta waktu pikeun ngabersihan kompor.
• Pikeun ngagolakkeun kéju, kuring ningkatkeun tina 5 dugi ka 8, teras ngirangan deui nalika ngagolak teras ngantepkeun masak salami 3 menit bari terus diaduk. Kéju dituang kana gelas beresih. Éta kedah asak salami 24 jam sateuacan tiasa dirasakeun pertama kalina. Éta tiasa disimpen dina kulkas dugi ka 2 minggu.

Rasa & konsistensi

• 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.