Traditional Quark Cheese Food
RUSSIAN CHEESE PANCAKES (SYRNIKI)
Syrniki are traditional pancakes from Russia and usually served for breakfast with jam or sour cream. The cheese used to make them is called tvorog, the closest in the US would be farmer's cheese or quark.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 20m
Yield 5
Number Of Ingredients 7
Steps:
- Beat egg and white sugar together in a bowl until smooth. Whisk in quark cheese, flour, vanilla sugar, and salt. Mix well until dough is thick and sticky.
- Divide dough into 5 to 6 portions. Form into balls and coat with some flour. Flatten slightly to form into discs (syrniki).
- Heat oil in skillet over medium-low heat. Add the syrniki; fry until browned, 5 minutes per side.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 15.5 g, Cholesterol 53.2 mg, Fat 6.7 g, Fiber 0.2 g, Protein 7.5 g, SaturatedFat 0.4 g, Sodium 179.4 mg, Sugar 8.3 g
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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HOW TO MAKE QUARK CHEESE - THE DARING GOURMET
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5/5 (34)Category Condiment, IngredientCuisine All, GermanTotal Time 24 hrs 35 mins
- Put the milk in a large sterilized pot over medium heat. Slowly heat it to 77 F. Don't try and speed up this process or the milk will not set properly. Stir the milk gently with a sterilized stainless steel spoon to prevent scorching. Remove the pot from the heat.
- Sprinkle the mesophilic culture evenly over the surface of the milk and let it sit for 5 minutes to rehydrate. Use a sterilized stainless steel skimmer, moving it in a gentle up-and-down motion to draw down and mix in the culture, avoiding breaking the surface of the milk. Dilute the rennet in 1/4 cup of cool, non-chlorinated water. Give the milk a gentle stir and while it's swirling, add the diluted rennet to the milk. Immediately stir the milk with the skimmer using the same up-and-down motion. Do this for about 2 minutes, making sure the rennet is thoroughly mixed throughout the milk, otherwise the milk will not set properly.Cover the pot and let it sit in a draft-free location at room temperature for 24 hours (wrap the pot in a large towel if needed).After 24 hours check the milk. Tip the pot carefully to drain off the whey on the surface.
- If the milk is properly set it will have pulled away from the sides. Use a long, sterilized knife to check for a clean break in the thickened milk (see pics in blog post). If you can cut through it and get a clean break the milk is properly set. If it isn't, let it continue to sit and check again after 30 minutes. Repeat if needed. Use a long, sterilized knife to cut 2-inch-wide strips from top to bottom through the curd. Then follow the same process to cut 2-inch strips horizontally from side to side. Now that you've used a long knife to cut the curd vertically, next use the skimmer to cut the curd horizontally into cubes.
- Place the curds in a colander lined with cheesecloth. Depending on the size of your colander you may need to work in batches. Let the curds drain for about 4 hours (it may be less depending on the mesh size of your cheesecloth). Let the curds drain until you get a thick, spreadable consistency. Transfer the finished quark to a bowl, give it several good stirs to break up any lumps, cover and refrigerate until ready to use. It will keep in the fridge for up to 2 weeks.
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