QUARK (SOUR FRESH CHEESE)
I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)
Provided by Luisa Weiss
Categories Cheese Buttermilk Breakfast snack
Yield Makes 2 to 2 2/3 cups/500 to 670g, depending on how long you drain it
Number Of Ingredients 1
Steps:
- Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid.
- Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass.
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
GERMAN QUARK
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
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.
QUARK SPATZLE WITH CHEESE
Provided by David Bouley
Categories Cheese Pasta Side Fall Winter Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a side dish
Number Of Ingredients 18
Steps:
- 1. Prepare the spätzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart). Whisk the quark, eggs, and yolks together in a large bowl. Use a rubber spatula to stir in the flour until smooth. Season with the salt, nutmeg, and white pepper.
- 2. Using half of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker) into the boiling water. Stir the spätzle and cook until the water returns to a simmer, about 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over the spätzle to stop them from cooking further. Set that batch of spätzle aside. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.
- 3. Heat a large cast-iron skillet over medium heat. Add 3 tablespoons of the butter and then the onions. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes. Add the garlic and cook until tender, another 2 minutes. Raise the heat to high and add the spätzle. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. Season with the nutmeg, salt, and pepper.
- 4. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes. Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed. Add more stock until a thick, soupy consistency is achieved.
- 5. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat. Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
- 6. Serve immediately, garnished with the fried shallots and chives.
- Note: Hoch Ybrig is made in Zurich from cow's milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère. It is available at specialty cheese stores.
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