Howtomakegermanquark Recipes

EASY-MADE GERMAN QUARK

Easy-Made German Quark image

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

Ingredients

½ gallon whole-milk buttermilk
1 cup heavy whipping cream

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

HOW TO MAKE GERMAN QUARK

How to Make German Quark image

Quark is not easily available in most non German countries, and it cannot really substituted by ricotta or creamcheese. But then it's not really difficult to make. This is the way we made it at my friend's house in a tiny village in the Black Forest where I spent my summer vacations when I was 13. 1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.

Provided by Mia in Germany

Categories German

Time P1DT4h5m

Yield 1 , 1 serving(s)

Number Of Ingredients 2

Ingredients

2 1/4 quarts milk
1 tablespoon lemon juice

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).

Nutrition Facts : Calories 1408.8, Fat 80.4, SaturatedFat 50, Cholesterol 307.4, Sodium 1076.2, Carbohydrate 103.2, Fiber 0.1, Sugar 0.4, Protein 72.1

QUARK (HOMEMADE CHEESE)

Quark (Homemade Cheese) image

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

Ingredients

2 cups milk
½ cup buttermilk

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

GERMAN QUARK

German Quark image

This recipe was found on The German Corner website. This is an easy overnight instruction on how to make quark. Quark is a German dairy product similar to sour cream. It is used to make German Cheesecakes and other desserts and dishes. It is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! You will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.

Provided by Mom2Rose

Categories Cheese

Time P1DT6h

Yield 1/4 1/2 lbs.

Number Of Ingredients 2

Ingredients

1/2-1 gallon buttermilk
1 cheesecloth

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.

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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.
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