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Quark - Curd Cheese
Made with Buttermilk! |
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9 cups of milk
3-5 Tbls. butter
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Please be sure to sterilize all utensils with boiling water before starting with the preparation (to include the kitchen towels!)
First you will need to prepare the basic starting mixture:
Over medium setting (158 - 163f) while stirring, heat 1 cup of milk. Do not bring the milk to a boil, this would destroy the protein! Continue this temperature for 30-35 sec. to pasteurize the milk, this is a very important process, even if the milk was pasteurized before!
To bring the milk back down to room temperature, you should place the pot of milk into a bowl filled with cold water. Once the milk has reached the temperature of 75-82F, add 3-5 Tbls. of butter, pour the butter/milk mixture into a plastic bowl and place a closely fitting lid on the bowl.
Set this mixture aside for 12 hours in a warm area (75-82F).
This mixture can be stored in the fridge for up to two weeks and is used to prepare 2 1/2-3 lbs of Quark.
Preparation of Quark:
Bring 8 cups of milk to room temperature and mix with 1/2 of the above described basic mixture. Place a closely fitting lit onto the container and set aside for 24 hours in a warm area (77-90F).
Now cover a large sieve with a kitchen towel (sterilized with boiling water!) and empty contents of the container onto the towel. Then place the sieve into the fridge for 6-10 hours to drain this mixture well.
This will produce 1 1/4 - 1 1/2 lbs. of Quark and can be stored in the refrigerator for 1 week.
This is easy and inexpensive to prepare, but the preparation time is 2 days.
From Katharina Davitt
Click on The Kitchen and Gourmet for more recipes from Germany!
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Preparation Time: 2 days |
Serves: |
| Recipe Origin: Germany |
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Submitted by: |
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Susi Birkenstock
Germany |
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| This recipe has been viewed 23441 times. |
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