Quark - German Cheese
Posted: Sun Aug 16, 2009 1:14 pm
Quark - German Cheese
Easy overnight instructions for smaller amounts!
Ingredients:
1 quart buttermilk
1 large Pyrex form with lid or any other form with lid
1 large colander
1 cheesecloth or plain linen
Preparation:
Pour the buttermilk in oven proof form, cover with lid and put into oven overnight at lowest temperature (150 F). Next morning line the colander with cloth and pour the lumpy buttermilk into it. Cover with the ends of the cloth and let drain in sink for about 2 hours. This process can be speed up by putting a bowl filled with water on top. This instruction will make about 1/2 lbs of quark.
Cream Milk Mixure: Used to make Sahnequark. Add to every quart of buttermilk 1/2 cup of heavy cream.
Note: If Quark is too dry, add milk, half-and-half, or cream.
Variation: To get a creamy Quark (Sahnequark) make sure that your Quark is very dry, and then add heavy cream to it, or start Quark with cream milk mixture.
Easy overnight instructions for smaller amounts!
Ingredients:
1 quart buttermilk
1 large Pyrex form with lid or any other form with lid
1 large colander
1 cheesecloth or plain linen
Preparation:
Pour the buttermilk in oven proof form, cover with lid and put into oven overnight at lowest temperature (150 F). Next morning line the colander with cloth and pour the lumpy buttermilk into it. Cover with the ends of the cloth and let drain in sink for about 2 hours. This process can be speed up by putting a bowl filled with water on top. This instruction will make about 1/2 lbs of quark.
Cream Milk Mixure: Used to make Sahnequark. Add to every quart of buttermilk 1/2 cup of heavy cream.
Note: If Quark is too dry, add milk, half-and-half, or cream.
Variation: To get a creamy Quark (Sahnequark) make sure that your Quark is very dry, and then add heavy cream to it, or start Quark with cream milk mixture.