Walnut Cream Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 2 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 500 g quark
- 200 ml whipped cream
- 200 g sour cream or sour cream
- Walnuts, chopped to taste
- 1 tablespoon salt
- 1 pinch (s) sugar
- pepper
Print Recipe
Pin Recipe Instructions
- First whip the cream until stiff. Then mix the quark with sour cream, salt and sugar in a bowl. Please take enough salt that it is almost too much, because most of the whey that runs off washes it out again!
- Chop one to two handfuls of walnuts. (Depending on your preference, coarse or fine, I personally prefer it a little bit more biting ) Now add the nut pieces to the quark-sour cream mixture, stir and carefully fold in the whipped cream.
- Whipping the cream makes the cream cheese nice and fluffy.
- Now comes the special trick for everyone who doesn`t have a Tupperian sieve server: You take a couple of coffee filters, cut off the solid sides and unfold them. Moisten a little with water (hold briefly under the tap is enough). Now all that`s missing is a noodle sieve, which you line with the damp coffee filters and put in with the mass! Place a deep plate under the sieve so that the whey does not drip over everything. Leave to stand overnight at room temperature, preferably cover with a cloth so that no foreign bodies or blackheads can get into the cream cheese.
- After 12 hours it can then be transferred to sealable cans. A bit of whey can still settle, however, which is completely normal.
- You can try it now, but the cheese tastes best when it has matured for at least 2 days.
- With a fresh bread or roll it is truly a poem!
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