This German soft cheese is so simple and versatile to have in the kitchen that it becomes a low fat favorite of most home cheese-makers. It makes lovely baked cheesecakes and pies or a rich topping for baked potatoes. Fromage Blanc and Fromage Frais are French versions that use a slightly less aromatic culture, but produce similar cheeses.
Time: 45 minutes to prepare, 10 hours to culture, 6 hours to drain. Yield: 1lb 4 oz (525 g) Quark.
- 1 quart (1 liter) Whole or skimmed cow milk
- 1/2 Soft Cheese sachet
- 1/2 Vegetarian Rennet sachet
- 1/4 cup Non-chlorinated water
Yogurt Maker (non electric)
Organic Cotton Cheesecloth
- Sterilize all equipment.
- Heat the milk in a non-reactive pan to 73°F, 23°C.
- Remove from the heat and stir in the soft cheese culture until well mixed.
- Put a lid on the pan and set milk aside in a draft-free place to culture for 60 minutes.
- Warm the yogurt maker container by filling with boiling water for a couple of minutes. Check the temperature of the cultured milk mixture and reheat to 73°F, 23°C before pouring it into the container..
- Mix the rennet into the water and gently stir it into the warmed milk stirring briefly to combine.
- Put the container in the yogurt maker and let it culture for 10 hours or until set. It has set when the curd breaks cleanly when cut with a knife, or the curd has contracted slightly showing a ring of whey around the edge.
- Slice the curd into 2 inch (5 cm) squares. Let it rest for 5 minutes then line the colander with sterilized cotton cheesecloth and pour in the curds.
- Drain over a bowl for 6-8 hours in a cool place, 59°F, 15°C.
- Scoop the drained curd into a clean glass jar or bowl, date, label, cover and store in the refrigerator. Eat within 7 days.
Tips for Using Quark
- Mix with herbs as a low fat topping for baked potatoes and w edges.
- Use as a perfect base for cheesecakes, quiches and pasta bakes.
- Make traditional German apple pie (Apfelkuchen).
- Drain for longer, mix with caraway seeds and serve with pretzels and beer.
- Mix with paprika, mustard, pickles, green herbs and spices for a homemade Liptauer cheese spread.
More from How to Make Soft Cheeses:
Reprinted with permission from How to Make Soft Cheeses by Heather Cole and published by Country Trading Co.