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Hessian Kochkäse | Creamy Traditional Brunch
(0)
20 min
Quick
Knuspr-Küche
Der hessische Brunch-Liebling für Genießer: Herzhafter Handkäse und Magerquark schmelzen mit guter Butter und Sahne zu einem unvergleichlich cremigen Aufstrich. Verfeinert mit aromatischem Kümmel und frischem Schnittlauch auf krustigem Bauernbrot.
Ingredients
Preparation method
Preparation & melting the cheese
Roughly crumble the Handkäse with a fork or cut it into small cubes. Place in a bowl together with the low-fat quark and baking soda, mix thoroughly, and let rest for about 15 minutes until the baking soda causes the mixture to foam up slightly.
Put the cheese mixture together with the unsalted butter and whipping cream into a small saucepan. Heat slowly over low to medium heat, stirring constantly, until the Handkäse has melted completely and a smooth, creamy texture forms. Do not let it boil.
Seasoning & serving
Remove the pot from the heat. Stir a pinch of fine table salt and the caraway seeds into the warm Kochkäse. Wash the chives, shake dry, and slice into thin rings.
Chef's tip
Check ripeness: The riper and more yellow the Handkäse is, the faster and more evenly it will melt in the pot. If it is still white and crumbly like quark on the inside, simply be a bit more patient while heating slowly.
A true Hessian ritual: Kochkäse tastes wonderful both warm and cold. If you like it particularly hearty, serve it with finely diced onions in vinegar and oil (the famous 'Musik').
30 min
Under an hour
