HOW TO MAKE GERMAN QUARK
Quark is not easily available in most non German countries, and it cannot really substituted by ricotta or creamcheese. But then it's not really difficult to make. This is the way we made it at my friend's house in a tiny village in the Black Forest where I spent my summer vacations when I was 13. 1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.
Provided by Mia in Germany
Categories German
Time P1DT4h5m
Yield 1 , 1 serving(s)
Number Of Ingredients 2
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).
Nutrition Facts : Calories 1408.8, Fat 80.4, SaturatedFat 50, Cholesterol 307.4, Sodium 1076.2, Carbohydrate 103.2, Fiber 0.1, Sugar 0.4, Protein 72.1
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PedroKas
[email protected]I can't wait to try this quark recipe!
Eva Rut Bragadóttir
[email protected]This quark is a great source of protein and calcium.
GEEDO Nagy
[email protected]I love making this quark with fresh fruit. It's the perfect summer treat.
Donaronquillo bresinio
[email protected]This quark is a great way to use up leftover milk.
Misbah Babar
[email protected]I'm always looking for new and interesting recipes, and this quark recipe definitely fits the bill.
Aladejebi Olanrewaju
[email protected]This quark is so versatile. I can use it in so many different dishes.
Poonam Ror
[email protected]I love using this quark in my cakes and other desserts. It gives them a light and fluffy texture.
ch hamza Ch hamza
[email protected]This quark is the perfect addition to my breakfast routine. It's healthy and delicious.
kaycee Goodman
[email protected]I'm so glad I found this recipe. I've been looking for a good quark recipe for ages.
Jama Mohamed
[email protected]This quark is so creamy and smooth. It melts in your mouth.
Desizree Harris
[email protected]I love the tangy flavor of this quark. It's the perfect balance between sweet and sour.
Hmsayem Ahmed
[email protected]This recipe is a lifesaver! I'm lactose intolerant, so I can't eat regular dairy products. But this quark is made with almond milk, so I can enjoy it without any problems.
Marjana Akter
[email protected]I was a bit skeptical about making my own quark, but I'm so glad I did. It's so much better than store-bought quark, and it's so easy to make.
Ms Akash
[email protected]This quark is so versatile! I've used it in everything from sandwiches to cakes, and it's always delicious.
Charli Coconut
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this quark perfectly on my first try.
Sazedur Rahman
[email protected]This is the best quark recipe I've ever tried! It's so creamy and delicious, and it's perfect for spreading on bread or using in cakes and other desserts.