For the cooked cheese, cut the Quargel into small cubes. Heat the whipping cream in a saucepan with the caraway seeds and dissolve the Quargel completely. If necessary, add a little more whipped cream.
When everything has been stirred until smooth, add salt, pepper and the curd cheese. Stir everything again until smooth. Finally, add the baking soda.
Attention: the volume will increase considerably! When everything has risen nicely, pour into a bowl. Let it cool down and it is ready.
Preparation Tip:
The cooked kas can also be made without caraway seeds.
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