Best 3 Quark Sour Fresh Cheese Recipes

QUARK (HOMEMADE CHEESE)

Quark (Homemade Cheese) image

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

Ingredients

2 cups milk
½ cup buttermilk

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

QUARK (SOUR FRESH CHEESE)

Quark (Sour Fresh Cheese) image

I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.)

Provided by Luisa Weiss

Categories Cheese Buttermilk Breakfast snack

Yield Makes 2 to 2 2/3 cups/500 to 670g, depending on how long you drain it

Number Of Ingredients 1

Ingredients

8 1/2 cups/2L buttermilk

Steps:

Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid.
Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass.

QUARK SPATZLE WITH CHEESE

Quark Spatzle with Cheese image

Provided by David Bouley

Categories Cheese Pasta Side Fall Winter Sugar Conscious Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Serves 6 as a side dish

Number Of Ingredients 18

Ingredients

Quark Spätzle
1 cup quark cheese (see tips, below)
4 extra-large eggs
3 large egg yolks
2 cups all-purpose flour
1 teaspoon fine sea salt
1/4 teaspoon freshly grated nutmeg
Freshly ground white pepper
6 tablespoons unsalted butter
1 cup chopped onion
Fine sea salt and freshly ground black pepper
2 garlic cloves, chopped
1/2 nutmeg, freshly grated
Sea salt and freshly ground white pepper
1/2 pound Alpine Gruyère-style cheese, such as Hoch Ybrig or Gruyère (see Note), grated
1 cup beef stock or low-sodium canned beef broth
3 shallots, thinly sliced, for garnish
2 tablespoons chopped fresh chives, for garnish

Steps:

1. Prepare the spätzle: Bring a large pot of water to a boil and salt it until it tastes like sea water (about 2 teaspoons per quart). Whisk the quark, eggs, and yolks together in a large bowl. Use a rubber spatula to stir in the flour until smooth. Season with the salt, nutmeg, and white pepper.
2. Using half of the spätzle dough at a time and working quickly, push the dough through the holes of a colander (or spätzle maker) into the boiling water. Stir the spätzle and cook until the water returns to a simmer, about 1 minute. Then, using a skimmer or a large slotted spoon, transfer the spätzle to another colander. Run cold water over the spätzle to stop them from cooking further. Set that batch of spätzle aside. When the water returns to a boil, make the rest of the spätzle, repeating the procedure.
3. Heat a large cast-iron skillet over medium heat. Add 3 tablespoons of the butter and then the onions. Season with salt and pepper, and cook, stirring occasionally, until soft and light brown, about 15 minutes. Add the garlic and cook until tender, another 2 minutes. Raise the heat to high and add the spätzle. Fry, stirring frequently, until the spätzle begin to turn golden, about 10 minutes. Season with the nutmeg, salt, and pepper.
4. Add the cheese and fry, stirring, until it begins to brown, about 10 minutes. Add 1/2 cup of the beef stock and cook, stirring often, until it is absorbed. Add more stock until a thick, soupy consistency is achieved.
5. Meanwhile, melt the remaining 3 tablespoons butter in a small saucepan over medium-high heat. Add the shallots, season with salt and pepper, and fry until they are brown and slightly crisp.
6. Serve immediately, garnished with the fried shallots and chives.
Note: Hoch Ybrig is made in Zurich from cow's milk. It is a buttery, nutty, pungent cheese, similar in flavor to Gruyère. It is available at specialty cheese stores.