You will need…
Styrofoam cups 4
coffee filter papers 4
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
