Cheese Cream or Kochkäse

This creamy cheese is a speciality of Hesse State in Germany. Kochkäse or cooked cheese.

When you mention it to people from neighbouring states, just a couple of miles away, it is unknown.
But most like it a lot when they taste it the first time. Many ask for the recipe.
It is a go to recipe for me, when ever I have to bring something to a party or when I celebrate something at the office.

It is best made one or two days in advance. The cheese needs a little rest to develop the flavour. You can keep it for about 10 days in the fridge - theoretically. I never made one that lasted more then 2 days after serving.

In my region of Hesse there are some restaurants that serve the cheese on top of fresh cooked Schnitzel. That is a treat, I assure you.

If you check Kochkäse on Google, you will find many different recipes.

Recipe for 10:
250 g Harzer cheese or sour milk cheese  - very low on fat
80 g butter
200 g cream cheese
300 ml evaporated milk
150 g sour cream
1/4 tsp caraway seeds
1 1/2 tsp baking soda

Chop up the cheese. Put everything, except the baking soda in a pot. On low heat start to melt. Stir constantly.
Use a thermometer to check the heat. The cream should not go over 70C.

When everything is melted - takes a while. Put it in a container at least double the size of the liquid.
Add the baking soda and stir well.  Now you will see why you need the bigger container. The stuff rises!

Let it cool down to room temperature, then store it in the fridge.

Serve with crusty bread.