Layered cheese from the Jithof cheese dairy
June 2nd, 2022 | main dishes
What exactly is layered cheese and what can you do with it? A little product information and a recipe for a purslane and mango salad with layered cheese balls. Here we go:
[This post contains advertising.]
Layered cheese is very similar to quark, but is very different in terms of production and consistency. While quark is more creamy and pasty, the layered cheese has more structure and is rather firm – and therefore you can shape it perfectly, but that comes later in the recipe. At the Jithof cheese dairy in Bargstedt near Hamburg, the layered cheese is made from yoghurt. Of course, from their own yoghurt with milk from their own cows. With layered cheese, the curd is poured into the molds layer by layer – hence the name – and the whey runs off. With quark, on the other hand, the whey is separated from the curd by centrifugation, and quark is also stirred until smooth.
The Jithofer layered cheese is juicy and tastes pithy, slightly sour. Of course you can easily eat it with boiled potatoes with lots of fresh herbs and a little linseed oil in a classic and super healthy way. My recipe for layered cheese balls as a topping on a purslane and mango salad with pomegranate dressing is a bit more sophisticated and just right for summer.
Purslane and mango salad with layered cheese balls
(serves 4)
AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT
Of course, the layered cheese balls also go well with other leaf salads. But they taste really good with fresh strawberries. To do this, halve the strawberries, sprinkle with black pepper from the mill and paprika flakes (e.g. Pul Biber from Turkish cuisine) and serve together with the layered cheese balls. Even better: drizzle with some drops of balsamic vinegar.
The fresh taste of the layered cheese perfectly complements the spices and the sweetness of the strawberries!
Tags: Leave me a message
The Christmas Stollen Project
Christmas Stollen never played a role in my childhood. We rather preferred Hamburg brown cookies or spekulatius for our Christmas baking. Anyway, without Christmas Stollen Christmas in some places of Germany is not even imaginable…That’s the reason, why I found it always exciting. A heavy yeast dough with candied fruit, raisins and a dash of good rum. The Stollen must traverse several weeks (minimum two weeks) before you eat it – if you do manage to defend it against the family. Attention: This weekend is your last chance to bake a Stollen, which can be served “well matured” at Christmas on your coffee table. Otherwise, you must wait another year…
read more
How to cook plum jam
In keeping with the season and the imminent harvest of our Bühler plums, my topic today is: How to cook plum jam. It’s actually quite easy, but takes a little time. In terms of taste, a homemade plum jam is a sensation. Especially because the plum jam contains much less sugar than any other jam or fruit spread. You see: It’s worth it!
read more
Oriental meatballs with kale and yoghurt dip
One last time kale this season! A delicious – and healthy – yoghurt dip with kale and lots of fresh herbs – with spicy meatballs. If this is not a simple and really delicious, oriental-flavored meal!
read more