Best 7 German Quark Recipes

EASY-MADE GERMAN QUARK

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.

GERMAN QUARK

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.

HOW TO MAKE GERMAN QUARK

Steps:

• Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
• After 16 hours, it should have turned into soured milk.
• Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
• Let cool and pour into a sieve lined with a cheesecloth.
• Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).

QUARK-TASCHE ( GERMAN CHEESE PASTRY )

Steps:

• Preheat oven to 375°F.
• Combine quark, lemon juice and 3-4 tsp sugar. Taste and adjust juice and sugar to taste if necessary.
• Add egg and stir to combine.
• Unroll crescents and separate into large (roughly) squares (two per package of dough). Pinch together seams as much as possible.
• Measure out about 2 Tablespoons of cheese mixture and place in center of square.
• Take hold of two opposite corners of dough and bring to a point in the center, bringing the other two corners in to meet them, so that you are left with roughly a square filled pastry.
• Sprinkle squares with about 1/2 tsp sugar each and bake for about 14 minutes or until browned and puffed.
• Allow to cool and enjoy at room temperature.
• Refrigerate or freeze any leftovers.

QUARK (GERMAN CHEESE)

Steps:

• You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
• If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
• Mix the milk with the yogurt in a basin.
• Put in a warm place for 4 to 5 hours to set as solid as yogurt.
• If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
• Remove and keep in a warm place for 4 to 5 hours.
• Pour the mixture into a sieve lined with a scalded clean cloth.
• After an hour put a plate on top to weight and encourage the whey to drip through.
• The curds in the cloth are the cheese (Quark).
• Cover and store the Quark in a cool pantry, and it will keep for about a week.
• You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
• Store the whey in refrigerator and use within 2 days.

GERMAN CHEESECAKE (MIT QUARK)

Steps:

• Preheat oven to 350F.
• Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
• Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
• Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
• Bake for 60 minutes.

GERMAN QUARK CRUMB BARS

Steps:

• Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
• Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
• Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
• Bake at 350F for 10-12 minutes.
• Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
• Bake 30-35 minutes. Cool before cutting.
• STORAGE: Keep refrigerated but bring to room temperature before serving.