{"id":2263,"date":"2016-05-21T15:39:59","date_gmt":"2016-05-21T14:39:59","guid":{"rendered":"http:\/\/rezepte.tarnold.org\/?p=2263"},"modified":"2016-05-21T15:40:31","modified_gmt":"2016-05-21T14:40:31","slug":"kochkaese","status":"publish","type":"post","link":"https:\/\/rezepte.tarnold.org\/?p=2263","title":{"rendered":"Kochk\u00e4se"},"content":{"rendered":"<p><em>Kochk\u00e4se Limburger Art<\/em> (<a href=\"http:\/\/wolkenfeeskuechenwerkstatt.blogspot.no\/2012\/03\/kochkase-selbstgemacht.html\" title=\"Wolkenfee\" target=\"_blank\">Wolkenfees K\u00fcchenwerkstatt<\/a>)<\/p>\n<div id=\"attachment_2264\" style=\"width: 260px\" class=\"wp-caption alignright\"><a href=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2016\/05\/Kochk\u00e4se.png\" rel=\"attachment wp-att-2264\"><img aria-describedby=\"caption-attachment-2264\" loading=\"lazy\" src=\"http:\/\/rezepte.tarnold.org\/wp-content\/uploads\/2016\/05\/Kochk\u00e4se.png\" alt=\"Kochk\u00e4se\" width=\"250\" height=\"167\" class=\"size-full wp-image-2264\" \/><\/a><p id=\"caption-attachment-2264\" class=\"wp-caption-text\">Kochk\u00e4se<\/p><\/div>\n<p><strong>Zutaten:<\/strong><br \/>\n1 EL Butter<br \/>\n120 g Schmand<br \/>\n120 g Quark (20% genommen)<br \/>\n300 g Limburger K\u00e4se<br \/>\nEvtl. 2 TL K\u00fcmmel<\/p>\n<p><strong>Zubereitung:<\/strong><\/p>\n<ul>\n<li>Butter, Schmand und Quark in einen Kochtopf geben.<\/li>\n<li>Vom Limburger K\u00e4se die Rinde entfernen und den K\u00e4se klein schneiden und auch in den Topf geben.<\/li>\n<li>Alles bei geringer Temperatur schmelzen lassen.<\/li>\n<li>Je nach Geschmack noch K\u00fcmmel untermischen.<\/li>\n<li>Die Masse etwas abk\u00fchlen lassen und in eine Plastiksch\u00fcssel mit Deckel geben.<\/li>\n<li>\u00dcber Nacht k\u00fchl stellen.<\/li>\n<\/ul>\n<p><strong>Fazit:<\/strong><br \/>\nNie gemacht.<\/p>\n<p><strong>Esser:<\/strong><\/p>\n<ul>\n<!-- \n\n<li>Tania & Arnold<\/li>\n\n -->\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Kochk\u00e4se Limburger Art (Wolkenfees K\u00fcchenwerkstatt) Zutaten: 1 EL Butter 120 g Schmand 120 g Quark (20% genommen) 300 g Limburger K\u00e4se Evtl. 2 TL K\u00fcmmel Zubereitung: Butter, Schmand und Quark in einen Kochtopf geben. Vom Limburger K\u00e4se die Rinde entfernen und den K\u00e4se klein schneiden und auch in den Topf geben. Alles bei geringer Temperatur &#8230;<\/p>\n<p><a href=\"https:\/\/rezepte.tarnold.org\/?p=2263\" class=\"more-link\">Continue reading &lsquo;Kochk\u00e4se&rsquo; &raquo;<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[258,186,500,540,559,59],"tags":[174,224,164,693,67,692],"_links":{"self":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2263"}],"collection":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2263"}],"version-history":[{"count":2,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2263\/revisions"}],"predecessor-version":[{"id":2266,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=\/wp\/v2\/posts\/2263\/revisions\/2266"}],"wp:attachment":[{"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2263"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2263"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/rezepte.tarnold.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}