Quark
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 739.5
- Total Fat: 4.9 g
- Cholesterol: 39.2 mg
- Sodium: 1,019.2 mg
- Total Carbs: 101.1 g
- Dietary Fiber: 0.0 g
- Protein: 71.1 g
View full nutritional breakdown of Quark calories by ingredient
Introduction
Quark is a very versatile and healthy soft cheese which you can make very easily your self. You can bake delicious breads and cakes with it. Or just mix it with vanilla and fruit and make a desert. Add salt and pepper and some herbs and make a yummy dip or spread - and, and, and... Quark is a very versatile and healthy soft cheese which you can make very easily your self. You can bake delicious breads and cakes with it. Or just mix it with vanilla and fruit and make a desert. Add salt and pepper and some herbs and make a yummy dip or spread - and, and, and...Number of Servings: 1
Ingredients
-
For 600 g you need:
2 litres of milk (any fat I use no fat or low fat)
4 oz of cultured buttermilk. It is very important that the buttermilk is cultured.
Directions
How to make Quark
Ingredients:
2 litres of 0.1% milk and 4 oz of buttermilk (makes 600 g)
8 oz cultured buttermilk = 250ml
Directions:
For making homemade quark you'll need about 2 days. The quarks texture dependis on how long you drain it. The longer you drain, the drier the quark. If it got to dry just add some milk or whey for making it smooth again. Important: Only use very clean utensils.
Pour milk in a large bowl. Use a plastic bowl with lid. No stainless steel bowls! Add buttermilk and stir.
Cover bowl with lid and let stand at room temperature for 2 days. Do not move the bowl to achieve best results.
After 2 days you've got soured milk. Place bowl (still covered with lid) on the middle shelf of the oven. Set temperature to 90 F/32° C and heat for about 2 hours. Now the whey splits from the quark. The whey is yellowish-green in color.
Line a strainer with a cheesecloth and put in a bowl. Using a slotted spoon, fill quark in strainer.
Tie cheesecloth and strain quark by hanging it up. Keep the whey for a healthy drink if desired.
After the quark is drained blend it with a stick blender until it is very smooth and store it in the refrigerator for up to 6 days.
The whey tastes delicious and is VERY healthy. I mix it with fruit tea or drink it just as it is. You can sweeten it with any sweetener too.
The quark can be made savoury for a nice spread or dip or sweet for a desert.
Google "Quark recipes" to see what you can make with it.
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISTELW.
Ingredients:
2 litres of 0.1% milk and 4 oz of buttermilk (makes 600 g)
8 oz cultured buttermilk = 250ml
Directions:
For making homemade quark you'll need about 2 days. The quarks texture dependis on how long you drain it. The longer you drain, the drier the quark. If it got to dry just add some milk or whey for making it smooth again. Important: Only use very clean utensils.
Pour milk in a large bowl. Use a plastic bowl with lid. No stainless steel bowls! Add buttermilk and stir.
Cover bowl with lid and let stand at room temperature for 2 days. Do not move the bowl to achieve best results.
After 2 days you've got soured milk. Place bowl (still covered with lid) on the middle shelf of the oven. Set temperature to 90 F/32° C and heat for about 2 hours. Now the whey splits from the quark. The whey is yellowish-green in color.
Line a strainer with a cheesecloth and put in a bowl. Using a slotted spoon, fill quark in strainer.
Tie cheesecloth and strain quark by hanging it up. Keep the whey for a healthy drink if desired.
After the quark is drained blend it with a stick blender until it is very smooth and store it in the refrigerator for up to 6 days.
The whey tastes delicious and is VERY healthy. I mix it with fruit tea or drink it just as it is. You can sweeten it with any sweetener too.
The quark can be made savoury for a nice spread or dip or sweet for a desert.
Google "Quark recipes" to see what you can make with it.
Number of Servings: 1
Recipe submitted by SparkPeople user CHRISTELW.
Member Ratings For This Recipe
-
OMAEEL
