Best German Quark Recipes

EASY-MADE GERMAN QUARK

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.

GERMAN QUARK

Steps:

• Pour buttermilk into pyrex baking dish.
• Cover with lid and put into oven overnight at lowest temperature (150F).
• The next morning line the colander with cloth and pour the lumpy buttermilk into it.
• Cover with the ends of the cloth and let drain into sink for about 6 hours.
• This process can be accelerated by putting a bowl filled with water on top.
• This recipe will yield about 1/4-1/2 lbs. of quark.

HOW TO MAKE GERMAN QUARK

Steps:

• Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
• After 16 hours, it should have turned into soured milk.
• Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
• Let cool and pour into a sieve lined with a cheesecloth.
• Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).

GERMAN QUARK CAKE

Steps:

• Preheat oven to 175 degrees Celsius.
• Beat together the first seven ingredients till well blended.
• Mix baking powder with flour and sift. Fold into the quark mixture.
• Butter and flour a loaf pan. Pour batter into it.
• Bake for 45-55 minutes until top is lightly browned. Remove from heat - it will flop down again when cool; that's normal.
• (Variations: Add small slices of apple, maraschino cherries cut in halves or raisins or cranberries pre-soaked in rum.).

QUARK-TASCHE ( GERMAN CHEESE PASTRY )

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.

GERMAN QUARK (SOFT CHEESE)

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 (GERMAN CHEESE)

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 CHEESECAKE (MIT QUARK)

Steps:

• Preheat oven to 350F.
• Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
• Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
• Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
• Bake for 60 minutes.

GERMAN QUARK CRUMB BARS

Steps:

• Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
• Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
• Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
• Bake at 350F for 10-12 minutes.
• Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
• Bake 30-35 minutes. Cool before cutting.
• STORAGE: Keep refrigerated but bring to room temperature before serving.

QUARK-KEILCHEN (GERMAN FRIED CHEESE CAKES)

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.