Eat like a German - German Recipe:
Quark

Quark
Quark with berries
[ source: Flickr]

Serves: 4 servings

Prep time:
Cook time:
Total time:

A cross between farmer's cheese and cream cheese. "Dry," this is what Käsekuchen, German cheesecake, is made of. Diluted, it makes both an excellent bread spread, especially when combined with fresh chives, and a delicious dessert base.

Quark is often used as an ingredient for sandwiches, salads, and a kind of cake similar to cheesecake, called Käsekuchen in Germany, kwarktaart in the Netherlands; Tvarohovnik or Syrovnik in Czech and Slovak and sernik in Poland. In these cakes, the quark is typically mixed with eggs, milk or cream, and sugar, and baked. A firmer variant, called Schichtkäse (lit. layer cheese) is often used for Käsekuchen. Quark flavored with vanilla or fruit is used as a dessert in the Netherlands and Germany.

In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. Quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in a somewhat crumbly texture (like American ricotta), and contains in its basic form about 0.2 % fat. Quark with higher fat content is made by adding cream, and is often sold flavored with herbs, spices, or fruit.

[ source: wikipedia ]

Ingredients:

  • 1/2 gallon buttermilk
  • 1 cup milk, half and half, or heavy cream (optional)

Procedure:

Pour buttermilk into an ovenproof pyrex dish, cover, and place in oven at 150 degrees or Warm setting overnight.

Line a large colander with a clean dishcloth or large piece of linen (cheesecloth is too flimsy for this!), pour in the contents of the pyrex dish, and allow to drain for six to eight hours. Setting another heavy container on top of the dish cloth will help press out the whey.

You can now use the dry Quark for cooking and baking. If you want to make Speisequark, which is used as a bread spread or a dessert base, combine with the milk, half and half, or cream in a blender or food processor until smooth. The cream will yield a silkier result. Delicious too slightly sweetened with fresh berries folded in.




This german recipe has been written and shared by Sylvia Greeney. If you would also like to share a tasty german recipe, simply send us an email or post it on Facebook. We will review it and if accepted publish your here here in this Eat like a German recipe collection.

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