Video: how to make beer cheese

quark 130g

soft cheese 130g

blue cheese 100g

pilsner beer 125ml

garlic 2-4 cloves, crushed (depending on how garlicky you like it)

paprika

toasted rye bread (not dark) to serve veggie crudités to serve

How to make your beer cheese

20 minutes + overnight draining, serves 4

step 1

To make cheese moulds use a small sharp knife to pierce holes in the base and sides of 4 styrofoam cups, spacing the holes about 2.5 cm apart. Dampen the coffee filter papers and line each cup with a filter.

step 2

Leave all the cheeses at room temperature for about an hour.

step 3

Warm the beer in a small pan then take off the heat. Put the cheeses, beer, 1 tsp salt, garlic and a hefty pinch of paprika in a food processor. Blend to smooth, stopping to scrape down the bowl as needed.

step 4

Divide the cheese mix between the 4 lined cups. Put the cups on a small rack over a tray or large plate and put in the fridge overnight. the excess liquid will drain out of the moulds.

step 5

To serve, unmould each cheese onto a plate, sprinkle with a little more paprika and serve with toasted rye bread and crudités.

PER SERVING: 249 kcals, protein 13.4g, carbs 2.4g, fat 19g, sat fat 12.4g, fibre 0.1g, salt 2g