Cream Cheese with Paprika and Hot Peppers

Summary

Ingredients

• g 1,000 low-fat quark
• 1 cup sour cream
• 1 cup cream
• 1 teaspoon lemon juice, freshly squeezed
• 1 teaspoon, heaped salt
• 0.5 ½ teaspoon, coated paprika, hot
• Cayenne pepper
• some black pepper, ground
• 2 large bell peppers, red
• 1 hot pepper, fresh

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Instructions

1. Wash the peppers, dry them, cut them in half, remove the stems, remove the dividers, cut through 1-2 times and put in the electric blender jar. Also wash the peppers, dry them, cut in half, remove the stems, remove the dividers and add to the peppers in the blender jar. Chop everything up well so that tiny pieces can still be seen.
2. Put the milk products together with the spices, lemon juice and paprika / pepperoni puree in a clean mixing bowl and mix everything well with the help of a hand mixer (whisk).
3. Place a small bowl upside down in a medium-sized saucepan and place a colander on top (a colander is ideal, do not use a wire sieve as it is not lactic acid-proof). Line this with a boiled cloth (e.g. cheesecloth, uneven cloth diaper, uneven men’s handkerchief, cheesecloth, etc.) and then pour the mixture into it. Place the ends of the cloth over the mass and put the lid of the pot over the strainer. Wrap the whole thing in a clean tea towel and let it stand for 20 hours at room temperature so that the whey can drain off. The whey that has run out can be poured off every 5 hours so that the cheese does not stand in the footbath.
4. After the specified time, the cream cheese has drained quite well (approx. 800g) and is now transferred to a bowl with a lid (work clean!) And placed in the cooler for at least 6 hours. During this time, the cream cheese will become a little firmer in consistency.
5. Tastes great on bread or crackers.
6. Note:
7. If necessary, only remove from the mixture with a clean spoon and fill into a small bowl, then put the large bowl back in the cooler immediately. This is how the paprika-pepperoni-cream cheese lasts for a few days!