trishkey
1 Answer
country bumpkin
Quark is a 'White Cheese' similar in texture to 'Cottage Cheese'.
.Both of the following methods work well, but one is more involved in the making process. The first method is mostly used when one doesn't have the time to do the second method.
Method 1. Take 9 parts of Ricotta Cheese and 1 part of Sour Cream and blend together. Tthis is a very good substitute.
Method 2. 2 quarts of Buttermilk (the amount can be adjusted if needed) and pour it into an Enamaled Dutch Oven with a good sealing lid.
This can be replaced with any oven-safe pan or dish with a good sealing lid.
Recommend use of the Dutch Oven or a heavy Cassarole dish with a lid.
But stainless or aluminum will work fine if that is what you have available.
Put the dish or pan into a 150ºF oven, yes 150ºF, and bake for a minimum of 5 hours.( or overnight )
Set a collondar on a large bowl or in a clean sink, place the solids in the collandar and allow the liquid to drain.
Cheese Cloth or other straining methods can be used.
If you desire the Quark to be creamy, then use a blender and add a small amount of heavy cream to achieve the creamy texture you desire.
Milk will work but will not give it the creamier texture provided by heavy cream.
Other tips on making Quark:
Use mascarpone cheese as a substitute.
The flavor isn't as tangy, but the texture is very similar.
You can also substitute yogurt cheese.
Take ordinary plain yogurt (not vanilla, but really plain) and drain it for a day or two.
Do that by lining a strainer with a coffee filter and dumping the yogurt into it.
Put it over a bowl; a fair bit of greenish whey will seep out.
Discard whey ( or save if you wish )
In a pinch, cream cheese and ricotta will work, too, depending on the recipe.
Sources in the USA:
The Vermont Butter and Cheese Company makes Quark in the United States.
Some grocery stores will carry it, or you can buy it on line at: http://butterandcheese.net/fromageBlanc.html
The closest thing here would probably be a mix of ricotta and sour cream, but depending on the recipe, you might get the right taste, but not the right consistency.
Ricotta cheese or sour cream on its own might also work, depending on the type of Quark: creamy or more solid.
If you are a bit adventurous, and you have the time, you can also make it yourself.
There is a recipe at this web site:
http://www.netcooks.com/recipes/Miscellaneous/Quark.-Curd.Cheese.html
From: RecipeZaarand other Net postings:
Use of Quark especially for a German cheesecake. The sour flavor of quark is very unique.
What you might try is the following.
Use fresh cheese (Philadelphia) or maybe ricotta and bring it to the desired consistency with a bit of buttermilk or plain yogurt.
Buttermilk and yogurt will also bring some tart notes.
If it is not sour enough for your taste you can add some lime juice to the recipe.
Prefer lime juice instead of lemon juice, because it is more on the fruity side and goes well together with milk products.
In the end it is a bit of try and error to get taste and consistency to your needs
Another poster: ( This looks quite good! )
For Quark use the following:
800-900g of Low Fat or fat free Ricotta Cheese
4 tablespoons of Low Fat Buttermilk
1 package of fat free Philly cream cheese
6 tablespoons of Plain Yogurt
5 tablespoons of skim milk
Results: WOW, it is pretty much the same thing as store bought quark
http://www.grouprecipes.com/104198/quark-and-making-quark-substitutes.html
| 12 years ago. Rating: 3 | |
