Quark (German Cheese)

Recipe by Dee514
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 24hrs 15mins
YIELD: 1/2 Pound
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
  • If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
  • Mix the milk with the yogurt in a basin.
  • Put in a warm place for 4 to 5 hours to set as solid as yogurt.
  • If 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.
  • Remove and keep in a warm place for 4 to 5 hours.
  • Pour the mixture into a sieve lined with a scalded clean cloth.
  • After an hour put a plate on top to weight and encourage the whey to drip through.
  • The curds in the cloth are the cheese (Quark).
  • Cover and store the Quark in a cool pantry, and it will keep for about a week.
  • You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
  • Store the whey in refrigerator and use within 2 days.
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