Quark (German Cheese)

“A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.”
READY IN:
24hrs 15mins
YIELD:
1/2 Pound
UNITS:
US

Ingredients Nutrition

Directions

  1. You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
  2. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
  3. Mix the milk with the yogurt in a basin.
  4. Put in a warm place for 4 to 5 hours to set as solid as yogurt.
  5. 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.
  6. Remove and keep in a warm place for 4 to 5 hours.
  7. Pour the mixture into a sieve lined with a scalded clean cloth.
  8. After an hour put a plate on top to weight and encourage the whey to drip through.
  9. The curds in the cloth are the cheese (Quark).
  10. Cover and store the Quark in a cool pantry, and it will keep for about a week.
  11. You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
  12. Store the whey in refrigerator and use within 2 days.

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