Beer cheese
- Preparation and cooking time
- Total time
- + overnight draining
- Serves 4
Skip to ingredients
- 4 Styrofoam cups
- 4 coffee filter papers
- 130g quark
- 130g soft cheese
- 100g blue cheese
- 125ml pilsner beer
- 2-4 cloves garliccrushed (depending on how garlicky you like it)
- paprika
- to serve veggie crudités to serve toasted rye bread (not dark)
Nutrition: per serving
- kcal249
- fat19g
- carbs2.4g
- fibre0.1g
- protein13.4g
- salt2g
Method
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.
