German Quark Fruit Creme From German Born Chef Food

GERMAN QUARK FRUIT CREME FROM GERMAN BORN CHEF

Steps:

• Make German Quark according to recipe #153126. Add whipping cream and blend very well.
• Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
• Put into fridge for 2 hours before serving.

EASY-MADE GERMAN QUARK

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.

QUARK (GERMAN CHEESE)

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.

HOW TO MAKE GERMAN QUARK

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).