Buttermilk Quark Food
EASY-MADE GERMAN QUARK
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
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
QUARK (HOMEMADE CHEESE)
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
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
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- Heat while sometimes stirring until it reaches about 120F - if you don't have a thermometer just wait until it's so hot you don't want to dip your finger into it any longer.
- Turn off the heat and add one teaspoon of citric acid (or lemon juice or some rennit). Stir carefully!
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- Wheat. Wheat is one of the single biggest contributors of FODMAPs in the Western diet (3). This is because wheat is consumed in large quantities — not because it is a concentrated source of FODMAPs.
- Garlic. Garlic is one of the most concentrated sources of FODMAPs. Unfortunately, restricting garlic in your diet is notoriously difficult because it’s added to many sauces, gravies, and flavorings.
- Onion. Onions are another concentrated source of fructans. Similar to garlic, onion is commonly used to flavor a wide range of dishes, making it difficult to restrict.
- Fruit. All fruits contain the FODMAP fructose. But interestingly, not all fruits are considered high in FODMAPs. This is because some fruits contain less fructose than others.
- Vegetables. Some vegetables are high in FODMAPs. In fact, vegetables contain the most diverse range of FODMAPs. This includes fructans, GOS, fructose, mannitol, and sorbitol.
- Legumes and pulses. Legumes and pulses are notorious for causing excess gas and bloating, which is partly attributed to their high FODMAP content. The key FODMAP in legumes and pulses is called GOS (9).
- Sweeteners. Sweeteners can be a hidden source of FODMAPs, as adding sweeteners to a low FODMAP food can increase its overall FODMAP content. To avoid these hidden sources, check the ingredients list on packaged foods.
- Other grains. Wheat is not the only grain high in FODMAPs. In fact, other grains like rye contain nearly twice the amount of FODMAPs as wheat does (10, 11).
- Dairy. Dairy products are the main source of the FODMAP lactose. However, not all dairy foods contain lactose. This includes many hard and matured kinds of cheese, as much of their lactose is lost during the cheesemaking process (13).
- Beverages. Beverages are another key source of FODMAPs. This is not exclusive to beverages made from high FODMAP ingredients. In fact, beverages made from low FODMAP ingredients can also be high in FODMAPs.
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