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LOCATION: Recipes >> Eggs Dairy >> Homemade Quark 03

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2 quarts whole milk
1 cup buttermilk
double boiler

Combine the milk and buttermilk in a container. Cover and let
stand at room temperature for a day or two. When the milk is ready,
it will thicken and smell a little sour. Set up the double boiler
and place on the heat. Once the water below is simmering, pour
the milk into the top. In a few minutes, the milk will begin to
shrink from the edges of the pan and the surface will start to look
somewhat solid. After about 5 minutes stick a knife into the center
of the quark. If the knife comes out clean, it is ready. The
liquid around the quark will be clear. Remove from the heat and
let cool. When it is cool, strain through a fine sieve or cloth
lined colander. The liquid which drains out should be clear. If
it is cloudy, the quark did not cook long enough and it should be
heated longer. If the quark looks a little grainy and is a slightly
yellowish color, it has been cook too long. Quark will last several
days in the refrigerator.

Quark is a fresh cheese (as opposed to aged) that is similar to
ricotta or pureed cottage cheese (quark has no curds). It is
readily available in Europe but practically unknown in the US. It
comes in full fat, low fat, and nonfat varieties. It's a common
ingredient in German cooking and baking, and most German cookbooks
that I've seen in the US that give equivalents say to substitute
cottage cheese, although I think quark is a lot tangier.

Quark is a soft spreadable cheese. It's about the texture of
drained yogurt or sour cream. It tastes somewhat like a combination
of yogurt and sour cream, too, with maybe just a hint of cream
cheese added.


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12 of 14 people found the following review helpful:
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Just like back in Germany, January 18, 2007 - 01:14 PM
Reviewer: Peter Pohli from Marysville, WA
First, a few technical notes: 1) I wish the recipe stated a specific temperature for the quark when heating it in the double boiler. I'm a little paranoid about getting it just right. 2) Past attempts have shown me that making quark should be done in a stainless steel or ceramic (crock pot) type bowl. Using plastic gives it a nasty flavor. 3) Pick a cozy, warm place (about 90F is good) to allow the milk to sour more quickly. I don't know about you, but I don't want to wait 3 days per batch. Now for the good stuff: This recipe actually works!!! For people who don't know quark, this recipe won't mean much. For those of you who live in the USA and know this taste from the old country, it will put a smile on your face. I know it brightened my day this morning when I finished making my first batch. By this evening, it will be a genuine German Cheesecake. This recipe enables me to look at all those recipes again that have been filed away for many years for lack of quark availability in this country. I can hardly wait to try them all! Then again, maybe I'll just spread it on toast with some Nutella. :) YUM!!!

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