When I was in germany, I used this cheese called "Quark" (dictionary translation = soft curd cheese) to make cheese cakes and they make wonderful cream for fruit cocktails. Does anybody know what it's called in here in the US, and where to get it?
It is called Quark here too.
Just do a Google search and you will turn up all kinds of information and sources.
A little outrageous for 10 bucks a kilo, plus shipping, mind you, don't=20 you think?
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D REZKONV-Rezept - RezkonvSuite v0.96f
Titel: Homemade Quark Kategorien: Cheese, Info Menge: 1 Rezept
1,06 quarts Milk 2,3 ounces Buttermilk=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 25.01.04 von -H.W. Hans Kuntze, CMC
To make homemade quark you will need 2 days. But the actual work time is approx. 10 minutes. This recipe is for approx. 250g / 6.75oz quark. You can easily double or triple the recipe to make more quark. (for 1 kg /about 2 lb., use 4 liters/4.2 quarts of milk and 240 ml/
9.1oz cultured buttermilk) The texture of the quark depends on how long you drain the quark. The quark is getting dryer the longer it drains. You can make the quark smooth again with whey or milk. It is important that all utensils are very clean. Pour the milk (2%) in a big plastic bowl (you can also use whole milk). Add 60ml/2.3oz cultured buttermilk and stir well. Cover the milk mixture and let stand at room temperature (about 22C / 72F) for 48 hours. It is recommended to use a bowl with a lid. Put the bowl with lid on a dishtowel on a baking tray in the oven. Put the baking tray in the middle rung. Set the oven to 30 -35 C / 86 - 95 F and heat the soured milk mixture for 90 - 120 minutes. Now you can see that the whey splits from the quark. The whey is yellowish-green colored. Put the cheesecloth in a strainer and the strainer in a bowl. Pour in the quark, tie the cheesecloth and hang up the quark in a cool place to drain. Keep the whey for a healthy drink. It's good for the intestinal flora. You can keep the quark and whey for approx. 5-7 days in the refrigerator. It depends on how cool the room temperature was when the quark was drained.Or:
=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D QUELLE =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D= =3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D=3D -Erfasst *RK* 25.01.04 von -H.W. Hans Kuntze, CMC
Start with 2 quarts buttermilk, as fresh as possible. Pour into ovensafe container with lid. Let sit in oven overnight (at least 8 hours), at 150 degrees.
Line a colander with a clean cloth, pour quark in colander, let drain in fridge. If it drains too slowly, can fold cloth over the top, and set a sealed tupperware bowl filled with water on top. To use, can mix in a little milk until smooth. Wonderful with a little fructose, and pureed fruit.
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--=20 Grue$$e.
C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_) " Strive for excellence in your life & reject being a doormat to others. = Serve God. "
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