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 CHEESE
I have been unable to find Quark at our local supermarket so decide to look for a recipe on the internet. Voila, it was there on a blog by Peanut Butter Boy. Sounds easy enough and I can't wait to try it. Hopefully I'll be able to use it instead of Ricotta which it ridiculously expensive in NZ as it is imported from Australia. Have now made this recipe and can confirm that it was extremely easy to make and totally delicious. No more store bought cheeses for me.
Provided by Kiwi Kathy
Categories Easy
Time 10h2m
Yield 6 , 6 serving(s)
Number Of Ingredients 3
Steps:
- Set oven to 150F (65 degrees C). Pour buttermilk into the baking dish and cover with a lid or tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
- In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen or cheese cloth. Spoon or pour the contents of the baking dish into the strainer. You'll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min seemed sufficient.
- Place the contents into a bowl and refrigerate. Once chilled, add milk, 2Tbsp at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese.
- Add salt to taste.
- Makes 8oz or about 1 to 1-1/2 cups.
Nutrition Facts : Calories 4.2, Cholesterol 0.2, Sodium 6, Carbohydrate 0.6, Protein 0.4
HOW TO MAKE QUARK CHEESE
Make and share this How to Make Quark Cheese recipe from Food.com.
Provided by Pinay0618
Categories Spreads
Time 13h5m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Set oven to 150°F Pour buttermilk into the baking dish and cover with tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
- In the morning, remove the dish from the oven. Place a strainer in the sink or a large pot and line it with a kitchen towel or cheesecloth. Spoon or the contents of the baking dish into the strainer. Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes.
- Put the drained curd into a clean bowl and refrigerate. Once chilled, add milk a little (a tablespoon or two) at a time until it is smooth and easy to spread. You want a texture similar to ricotta cheese. Add salt to taste.
Nutrition Facts : Calories 16.8, Fat 0.1, SaturatedFat 0.1, Cholesterol 0.8, Sodium 24.2, Carbohydrate 2.3, Protein 1.6
QUARK SPATZLE WITH CHEESE
Provided by David Bouley
Categories Cheese Pasta Side Fall Winter Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a side dish
Number Of Ingredients 18
Steps:
- 1. Prepare the spätzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart). Whisk the quark, eggs, and yolks together in a large bowl. Use a rubber spatula to stir in the flour until smooth. Season with the salt, nutmeg, and white pepper.
- 2. Using half of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker) into the boiling water. Stir the spätzle and cook until the water returns to a simmer, about 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over the spätzle to stop them from cooking further. Set that batch of spätzle aside. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.
- 3. Heat a large cast-iron skillet over medium heat. Add 3 tablespoons of the butter and then the onions. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes. Add the garlic and cook until tender, another 2 minutes. Raise the heat to high and add the spätzle. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. Season with the nutmeg, salt, and pepper.
- 4. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes. Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed. Add more stock until a thick, soupy consistency is achieved.
- 5. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat. Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
- 6. Serve immediately, garnished with the fried shallots and chives.
- Note: Hoch Ybrig is made in Zurich from cow's milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère. It is available at specialty cheese stores.
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.
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.
GERMAN QUARK (SOFT CHEESE)
This mysterious cheese variety is a weight loss favorite. Quark is soft, fresh cheese, that has a similar creamy texture to sour cream and a mild tangy taste. Originating in Europe (the name essentially means "curd"), quark is a versatile creamy cheese, useful in everything from cake recipes to dips and low-fat spreads.
Provided by JoSele Swopes
Categories Other Appetizers
Time 12h20m
Number Of Ingredients 7
Steps:
- 1. In Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark (lean quark, virtually fat-free), "regular" quark (20% fat) and Sahnequark (creamy quark, 40% fat) with added cream. While Magerquark is often used for baking and as health food, e.g. as a breakfast spread, Sahnequark also forms the basis of a large number of quark desserts. Much like yoghurts in some parts of the world, these treats mostly come with fruit flavouring (Früchtequark, fruit quark), and are often also simply referred to as quark.
- 2. Quark is a type of fresh cheese. It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage frais. It is distinct from ricotta because ricotta (Italian: "recooked") is made from scalded whey. It is quite similar to the Indian paneer.
- 3. Set oven to 150*F. Pour buttermilk into the baking dish and cover with a lid or tinfoil. If the lid is plastic or rubber, make sure it's dishwasher safe - if so, it should be fine at 150*F in the oven. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
- 4. In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen. Spoon or pour the contents of the baking dish into the strainer. You'll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min............
- 5. Dump the contents into a bowl and refrigerate. Once chilled, add milk 2T at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese. Add salt to taste. Makes 8oz or about 1 to 1-1/2 cups.
QUARK (SOUR FRESH CHEESE)
I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)
Provided by Luisa Weiss
Categories Cheese Buttermilk Breakfast snack
Yield Makes 2 to 2 2/3 cups/500 to 670g, depending on how long you drain it
Number Of Ingredients 1
Steps:
- Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid.
- Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass.
QUARK-KEILCHEN (GERMAN FRIED CHEESE CAKES)
Make and share this Quark-Keilchen (German Fried Cheese Cakes) recipe from Food.com.
Provided by kzbhansen
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Mix together cottage cheese, potato flakes, eggs, salt, sugar, lemon rind, raisins and flour to form a smooth dough, adding a little more flour if dough is too sticky. Pat the dough out on a floured surface to form a rectangle 9x3 inches.
- Cut into 1 1/2-inch squares.
- Melt margarine in frying pan over medium heat.
- Fry squares on both sides until browned, about 1 to 2 minutes on each side.
- Serve hot with confectioners' sugar, syrup or preserves.
Nutrition Facts : Calories 245.2, Fat 12.4, SaturatedFat 3.8, Cholesterol 81, Sodium 449, Carbohydrate 22.8, Fiber 0.6, Sugar 16.3, Protein 11.5
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