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QUARK |
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Print
Recipe |
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1/2
- 1 gallon buttermilk |
1
large colander |
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1
large Pyrex form with lid or any other form with lid |
1
cheesecloth or plain linnen |
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Pour
the buttermilk in oven proof form, cover with lid and put into
oven overnight at lowest temperature (150 F). Next morning
line the colander with cloth and pour the lumpy buttermilk
into it. Cover with the ends of the cloth and let drain in
sink for about 6 hours. This process can be speed up by
putting a bowl filled with water on top. This instruction will
make 1/4-1/2 lbs of quark
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Cream Milk mixure: Used to make Sahnequark. Add to
every 4 cups of buttermilk 1/2 cup of heavy cream.
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Tip: If Quark is too dry, add milk,
half-and-half, or cream.
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Variation: To get a creamy Quark
(Sahnequark)
make sure that your Quark is very dry, and then add heavy
cream to it, or start Quark with cream milk mixture.
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To make a
dessert, sweeten the Quark, whip heavy cream and stirr under.
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