Question:Quark Spaetzle #119809

[Koechin (Chef)]

Regarding recipe #119809, We live in Southern Mississippi. Where in the world do you get "Quark"? I grew up in Germany and have not found a good substitute for this type of cheese. Farmers cheese is much too dry! I think that maybe the closest is Ricotta. Quark in Germany
is purchased in a block. It is somewhat firm, but not like cream cheese which is much too rich, and not like cottage cheese which is too moist and curdely( is that a word?LOL) My mother used to make a wonderful cheese cake with Quark, but I have never been succesful in duplicating it. Anyone out there has found a solution? thanks for your input. Ingrid ( I am new to this Great site)

[Heather Sullivan]

Have you tried draining yoghurt to make "cheese"? If you buy yoghurt that doesn't have thickeners and leaves some "whey" (liquidy stuff) when you scoop out a spoonful and leave it for a little while, you can scoop some yoghurt into a coffee filter or cloth filter and set it over a bowl and let it strain overnight in the fridge.

[CoolMonday]

I made my own using this recipe... It was delicious.. I never heard of Quark before this. I did have to order the rennet on line ( http://www.thegrape.net/ )because couldn't find it here in town. But it wasn't expensive.

Raisin Apricot Quarkcake recipe #116411 by Cathleen Colbert. This is the finished quark and you can make it as wet or dry as you like...

[Chef Kate]

I just discovered today that Whole Foods sells Quark. I think Trader Joe's does as well. Of course, I don't know if either of these markets is accessible to you.

[Rita~]

http://www.igourmet.com/shoppe/search.asp?cat=51&qry=quark

[Koechin (Chef)]

YEAHHHHHH! We have a Whole Foods in New Orleans, and go there quite regularly. Thanks for the info. I just knew this was a Super Site. Have a good week-end! Ingrid

[Chef Kate]

Yeah, Ingrid. Enjoy! And come back and tellus how it was.