Quark

2014-01-24
close up
  • Yield : 5 cups
  • Servings : 10
  • Prep Time : 15m
  • Cook Time : 45m
  • Ready In : 1:12 h

Less tangy than yogurt, quark is a fresh cheese that can be enjoyed any time.

Ingredients

  • 1 gallon pasteurized milk (not ultra pasteurized)
  • 1-1/4 cups buttermilk
  • 2 cups dry milk, optional

Method

Step 1

Heat milk to 160 degrees in a large pot with a tight fitting lid (to be used later) over medium heat, about 45 minutes.

Step 2

Remove from heat, cover and allow to come to room temperature, about 3 hours.

Step 3

Using a whisk, stir in buttermilk and dry milk, if using. Stir side to side and up and down to fully incorporate throughout the milk. Cover and set aside for 20-24 hours, or until a tender curd has developed.

Step 4

Boil a large piece of doubled cheesecloth for 10 minutes. LIne a large sieve with the cloth after it has been well wrung out. Set the sieve over a deep bowl.

Step 5

Ladle the curd into the cloth lined sieve. Cover with plastic wrap. Set the entire contraption in the refrigerator overnight.

Step 6

Roll the cheese out of the cheesecloth into a large lidded bowl. Store in the refrigerator. Consume within 5 days. Freeze in smaller containers if this is too much to eat within 5 days.

warm milk to 160

warm milk to 160

Air bubbles form when the buttermilk is whisked in.

Air bubbles form when the buttermilk is whisked in.

 

Small depressions form and whey is forming.

Small depressions form and whey is forming.

 

Large depressions with whey pooling within.

Large depressions with whey pooling within.

 

Boiled cheesecloth is doubled and draped inside a sieve.

Boiled cheesecloth is doubled and draped inside a sieve.

 

Whey is already draining. See where the cheese curds were in relation to the cloth?

Whey is already draining. See where the cheese curds were in relation to the cloth?

 

Average Member Rating

(5 / 5)

5 5 1
Rate this recipe

1 people rated this recipe

Post A Comment