Quark German Cheese Recipes
QUARK (HOMEMADE CHEESE)
I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.
Provided by Darin R. Molnar
Categories World Cuisine Recipes European German
Time 16h20m
Yield 4
Number Of Ingredients 2
Steps:
- Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
- Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.2 g, Cholesterol 11 mg, Fat 2.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 82.2 mg, Sugar 7.2 g
QUARK (GERMAN CHEESE)
A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.
Provided by Dee514
Categories Cheese
Time P1DT15m
Yield 1/2 Pound
Number Of Ingredients 2
Steps:
- You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
- If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
- Mix the milk with the yogurt in a basin.
- Put in a warm place for 4 to 5 hours to set as solid as yogurt.
- If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
- Remove and keep in a warm place for 4 to 5 hours.
- Pour the mixture into a sieve lined with a scalded clean cloth.
- After an hour put a plate on top to weight and encourage the whey to drip through.
- The curds in the cloth are the cheese (Quark).
- Cover and store the Quark in a cool pantry, and it will keep for about a week.
- You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
- Store the whey in refrigerator and use within 2 days.
QUARK-TASCHE ( GERMAN CHEESE PASTRY )
Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like.
Provided by flower7
Categories Breads
Time 1h10m
Yield 8 pastries
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Combine quark, lemon juice and 3-4 tsp sugar. Taste and adjust juice and sugar to taste if necessary.
- Add egg and stir to combine.
- Unroll crescents and separate into large (roughly) squares (two per package of dough). Pinch together seams as much as possible.
- Measure out about 2 Tablespoons of cheese mixture and place in center of square.
- Take hold of two opposite corners of dough and bring to a point in the center, bringing the other two corners in to meet them, so that you are left with roughly a square filled pastry.
- Sprinkle squares with about 1/2 tsp sugar each and bake for about 14 minutes or until browned and puffed.
- Allow to cool and enjoy at room temperature.
- Refrigerate or freeze any leftovers.
EASY-MADE GERMAN QUARK
This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.
Provided by FrankW
Categories World Cuisine Recipes European German
Time 3h10m
Yield 28
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
- Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
- Cook in the preheated oven for 2 hours and 15 minutes.
- Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg
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4.5/5 (4)Total Time 24 hrs 20 minsCuisine GermanCalories 276 per serving
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- Add the milk to a medium-large pot with a lid and slowly heat it on the stove to a degree of around 86 degrees Fahrenheit. Whisk in the buttermilk and remove the pot from the stove.
- Put on the lid, leaving it slightly cracked, and place the pot in a warm place in your home for 24-36 hours. Don't move the pot again. During this time the milk should thicken noticeably. Depending on the milk you used and the temperature in your home, the milk might have already thickened after 24 hours - or it might take slightly longer. In our case (our place is never that warm) it usually takes closer to 36 hours.
- Once the milk mixture has thickened, place a strainer over a bowl and place a clean dishtowel into the strainer.
- Now pour the thickened milk into the dishtowel and loosely tie the ends of the dishtowel together. You can use an elastic band for this, for example. The clear liquid should drip out of the dishtowel into the bowl. Let it sit like this for around 1.5 hours. If you want your quark to be "drier" you can even let it sit for longer. Depending on the size of your catchment bowl, you may have to empty the liquid every once in a while.
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