QUARK (GERMAN CHEESE)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Quark (German Cheese) image

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

4 tablespoons wine vinegar or 5 tablespoons fresh lemon juice
2 quarts whole milk

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.

There are no comments yet!