Homemade Quark Cheese is easy to make with just two ingredients and a little bit of time. Why buy it when you can make it yourself?
Homemade Quark Cheese
Did you know that April is National Grilled Cheese Month? Well, it is.
Have you ever heard of Quark Cheese? Well, it’s amazing!
No? And No?
If you haven’t heard of Quark Cheese, you’re not the only one. This week we are making a delightful Poached Pear and Quark Grilled Cheese Dessert! Yep, DESSERT!
Most people in the US have never heard of Quark, but it’s quite popular in Europe. It’s a cousin to Mascarpone and Ricotta Cheese. It’s a soft cheese very similar to cream cheese or extra strained yogurt. In fact, if you prolong the heating, you would actually end up with yogurt.
I found THIS ARTICLE and thought it had everything you wanted to know about Quark. According to the website, here are 10 ways you can use Quark Cheese in your everyday cooking.10 ways to use quark 1. Make a topping for pancakes or waffles. 2. Use it as part of a filling for crepes or homemade Danish pastries. 3. Mix in preserves or honey to make a dip; serve with fresh fruit. 4. Add it to your mashed potatoes. 5. Put a dollop on top of soups. 6. Add it to smoothies for extra protein. 7. Spread it on a bagel instead of cream cheese. 8. Mix it with garlic and dill for a savory vegetable or crostini spread. 9. Bake it into cakes and soufflés. 10. Create a chocolate pudding by mixing quark with cocoa powder and sugar.
They also had a few recipes for Quark Cheese. They all looked great.
Take a look at all the Amazing Grilled Cheese sandwiches for Grilled Cheese Month! I’m sure you’ll find a sandwich you’ll love there.
Today, we are going to start off by making our own Quark Cheese. I found three different ways to make it. One way is to use milk and add buttermilk, the second way is to use milk and add a dry enzyme, and the third is to use all buttermilk. I went with the first option. It was seemed to be pretty easy.
- 2 cups whole milk
- 1/2 cup cultured buttermilk
- 1 large container with lid or foil
- 1 large colander
- 1 cheesecloth
- Heat milk in a heavy bottomed saucepan until it simmers. Remove from heat and stir in Buttermilk. Pour into a glass container and cover overnight.
- The next morning line the colander with cheesecloth and pour the lumpy buttermilk into it. Cover with the ends of the cloth and let drain in sink for about 2 hours. You can also press the whey out to expedite the process.
- When all the whey has been removed, place into a glass container with a lid and store in the fridge up to 4 days.
You MUST use a Cultured Buttermilk. It's the live cultures that turn milk into cheese. Use fresh buttermilk.
Amount Per Serving: Calories: 10