Spreads

Spreadable quark cheese in a double boiler

A spreadable cheese made with smooth quark, egg, butter, baking soda, and salt, melted over simmering water. Makes 1 bowl.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
20 min
Servings
1 bowl
Difficulty
Easy
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This spreadable cheese is made in a double boiler with smooth quark (soft curd cheese), egg, baking soda, butter, and salt. For a spreadable texture, follow the method carefully: use fine-curd or completely smooth quark with a higher moisture content, and let the butter soften at room temperature rather than in the microwave. Blend the mixture with an immersion blender, then melt it over steam, stirring constantly, until smooth.

Spread it on bread, use it in sandwiches, or serve it in rolls with ham.

Ingredients

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Instructions

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  1. Choose a deep stainless steel bowl and a smaller saucepan that fit together to form a double boiler. Fill the saucepan halfway with water and bring it to a boil. Meanwhile, prepare the cheese mixture.

  2. Use quark that is not too dry; fine-curd or completely smooth quark works well. These have more moisture than regular curd-style quark and are easier to work with.

  3. Combine the quark, egg, salt, baking soda, and softened butter in the bowl, then blend everything with an immersion blender. Do not melt the butter in the microwave or on the stove, or the cheese will not have the right consistency. Keep it solid but soft enough to blend.

  4. Once the mixture is uniform, set the bowl over the saucepan of boiling water without letting the bottom touch the water. Cook, stirring constantly, until the entire mixture has melted and is thick and stretchy. If you want to flavor the cheese, add seasonings during cooking.

  5. Pour the finished cheese into a mold, preferably stainless steel, though a plastic container will also work. Let it cool completely at room temperature, then cover the container and refrigerate until set.

Tip: Stir with a silicone spatula, regularly scraping the sides and bottom of the bowl, where the mixture heats up fastest. If small lumps remain in the finished cheese, briefly blend it with an immersion blender.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
211 kcal
Protein
12 g
Carbohydrates
2.7 g
of which sugars
2.7 g
Fat
17 g
of which saturates
10 g
Fiber
0.0 g
Salt
0.9 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Roztierateľný tavený syr z jemného tvarohu vo vodnom kúpeli

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