Quark (German Cheese) - cooking recipe

Ingredients
    4 4 tablespoons wine vinegar or 5 tablespoons fresh lemon juice
    2 quarts whole milk
Preparation
    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\u00b0F).
    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\u00b0F) 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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