Tuesday, 29 December 2015

Cooked Cheese or Kochkäse

Kochkäse is a specialty from the Hessian region where I live.

Some prepare it from fresh curd with baking soda, I use a sour milk cheese which is almost fat free.
On many farmer markets and in farm shops you can buy the homemade cheese. It is also available in supermarkets, but not in this quality. You can eat it strait on bread or use a vinegar, onion and oil mixture to go with it. 

I love this kind of cheese very much, it is like a good soup, I could take a bath in it :-) but it is not recommended.

Cooked cheese

I make it for gatherings or a do sometimes. When there is a party at the office and everybody has to bring something, most of my coworkers buy stuff. I make this cheese and it is a winner every time.
I am famous for it.

There are many different ways to prepare this cheese. I use a Thermomix, so I have it ready in about 10 minutes. But cooking it on a stove in a pot is easy too. It is possible to prepare it on the lean side or for a great taste the way I do it.

simple ingredients

It should at least rest a day before serving. It lasts about 10 days in the fridge - ha ha ha, it never had in the past.

Putting  it on bread or rolls is one thing, but using it in the kitchen to top of a fresh baked Schnitzel is an awesome way to have leftover cheese. Put it on fries (chips) with fresh onion rings and some vinegar, could be a new tradition of cheese fries.

200 g sour milk cheese
200 g cheese spread high fat variety
300 ml unsweetened condensed milk
200 g sour cream
100 g  unsalted butter

2 tsp baking soda
1 tbsp caraway seeds

When you use a kitchen helper like  I do, throw the 5 upper ingredients in the machine, blend it up,  put on 70 C and cook it for 7 minutes. 
Otherwise, chop the cheese into small bits, heat up the condensed milk in a pot and add the cubes, start to melt them. When melted, add the cheese spread, melt that, add the sour cream and the butter until everything is combined. Don`t use to much heat.

Take a bowl with a lid that is at least 2,5 times bigger than the mixture you just have in your pot. Now starts the magic.
To the hot cheese add 2 tsp of baking soda and stir constantly. The mixture will rise like a lark in the morning. If your bowl is to small, you will make an awful mess. Add some of the caraway seeds to the mixture, but just a few- some people don`t like the taste and you can add it later on your own bread.

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