24 hrs 15 mins
A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.
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Units: US | Metric
- 1You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
- 2If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
- 3Mix the milk with the yogurt in a basin.
- 4Put in a warm place for 4 to 5 hours to set as solid as yogurt.
- 5If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
- 6Remove and keep in a warm place for 4 to 5 hours.
- 7Pour the mixture into a sieve lined with a scalded clean cloth.
- 8After an hour put a plate on top to weight and encourage the whey to drip through.
- 9The curds in the cloth are the cheese (Quark).
- 10Cover and store the Quark in a cool pantry, and it will keep for about a week.
- 11You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
- 12Store the whey in refrigerator and use within 2 days.
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Nutritional Facts for Quark (German Cheese)
Serving Size: 1 (2013 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2417.1
- Calories from Fat 1177
- Total Fat 130.8 g
- Saturated Fat 75.3 g
- Cholesterol 406.3 mg
- Sodium 1617.9 mg
- Total Carbohydrate 182.1 g
- Dietary Fiber 0.0 g
- Sugars 211.0 g
- Protein 129.9 g