Mouth Dripping bite size Cheese Balls
Last month I accidentally made Krauter Cheese and since then the madness have not stop:) I have been using it on salads, sandwiches, made cheese plates, and even made a nice size cheese ball out of it after it has been refrigerated for 24 hours.
Today I want to show you how to make mouth dripping bite size cheese balls. The day I accidentally made krauter cheese I made a cheese ball from the left over scraps of my Quiche.
I thought the ball was very beautiful the only two things that I did not like about it was that it was crunchy and the cheese melted inside of it. Therefore my aim was to find away to make it soft and gewy mouth dripping cheese to come pouring from it. Mission complete. I found a recipe that make very nice fluffy bread.
If you would like
to know what is Quark here is some information:
300 g / 10 oz All Purpose Flour
1 pk / 1/2 oz Baking Powder
1 tsp Salt
1 tsp Sugar
250 g / 8 1/3 oz Quark
50 g / 1 2/3 oz Butter, unsalted
3 tbsp Cold Water
Combine flour with baking powder, salt and sugar. Add quark and soft unsalted butter; knead. The dough should be firm. If the quark is too dry add up to 3 tbsp water so that the ingredients blend better together. Form a roll and cut into 8 equal pieces. Form each piece into a ball and flatten slightly (about 1 inch high. Put on a parchment paper lined baking sheet. With a sharp knife carve lengthwise. Brush with water and sprinkle with sesame seeds. Slightly press on the sesame seeds. Pre-heat convection oven to 170 C / 340 F (adjust temperature for non convection oven). Bake on the middle rung for 25-30 minutes until golden. Turn off oven and let the Quark Rolls rest in oven for 5 minutes. Put rolls on a baking tray and spray with cold water; let cool.
I use the Quark bread instructions and ingredients to make a nice soft cheese ball. I fill up my syringe with Krauter Cheese, place the nozzle in the ball of dough I rolled up and use the nozzle to make the inner circle bigger in a circular motion for the cheese to reside. Place the cheese ball on a baking paper for 20 minutes on 155C since these were small balls. In 20 minutes I removed and all the cheese was melted on the inside. This is not what I wanted so the next step was to take out my syringe which was fill with Krauter Cheese and fill the ball with cheese. Soooo nice and gewy. I loved it!
Now if you are not going for this gewy look. Use a syringe nozzle to place the cheese into the center and pinch the ball close. You will still have a nice cheese flavor.