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Quark
If you've never heard of it, you may well be wondering just what quark is; if you're familiar with it you'll know just how delicious and versatile it is.
Quark is a cheese that is a bit like cottage cheese, only creamy and smooth. It's a cheese that is a little like yoghurt, with a very mild tangy flavour, only thicker. Quark is often likened to sour cream, and it can be used in place of sour cream in most recipes.
And it is easy to MOO, and inexpensive too.
Quark can be used to make cheesecakes, to replace the fat content in baking, as a spread instead of butter, as the base of dips and other spreads. Quark even makes a very simple, two ingredient, quick and easy flat bread that is perfect for wraps.
For dieters, quark is a true friend, being low in fat, high in protein (so you feel full longer) and creamy.
So what do you need to make quark? Just two ingredients: fresh milk and cultured buttermilk. In this recipe, buying cultured buttermilk will give you the results you want - it's worth spending the couple of dollars. You can freeze the leftovers for future batches. That's it - two simple ingredients. And a few days - like most cheeses, quark isn't ready quickly. But it is worth the wait.
To make your quark just bring the milk to a simmer on the stove, turn the heat off and let it come to room temperature. Stir in the buttermilk and let it sit on the bench overnight. It will thicken and start to form curds. Strain it through a cheesecloth in the fridge for a couple of days and it's ready to enjoy. Simple!
Now the best thing is you can use full cream milk, skim milk, low fat milk, lactose free milk, even soy milk to make quark. And it is always good.
Quark is a cheese that is a bit like cottage cheese, only creamy and smooth. It's a cheese that is a little like yoghurt, with a very mild tangy flavour, only thicker. Quark is often likened to sour cream, and it can be used in place of sour cream in most recipes.
And it is easy to MOO, and inexpensive too.
Quark can be used to make cheesecakes, to replace the fat content in baking, as a spread instead of butter, as the base of dips and other spreads. Quark even makes a very simple, two ingredient, quick and easy flat bread that is perfect for wraps.
For dieters, quark is a true friend, being low in fat, high in protein (so you feel full longer) and creamy.
So what do you need to make quark? Just two ingredients: fresh milk and cultured buttermilk. In this recipe, buying cultured buttermilk will give you the results you want - it's worth spending the couple of dollars. You can freeze the leftovers for future batches. That's it - two simple ingredients. And a few days - like most cheeses, quark isn't ready quickly. But it is worth the wait.
To make your quark just bring the milk to a simmer on the stove, turn the heat off and let it come to room temperature. Stir in the buttermilk and let it sit on the bench overnight. It will thicken and start to form curds. Strain it through a cheesecloth in the fridge for a couple of days and it's ready to enjoy. Simple!
Now the best thing is you can use full cream milk, skim milk, low fat milk, lactose free milk, even soy milk to make quark. And it is always good.
Quark
Ingredients:
2 cups milk
1/2 cup cultured buttermilk
Step 1. Bring the whole milk to a simmer in a spotlessly clean saucepan. Turn off the heat and let it come to room temperature.
Step 2. Stir in the buttermilk. Let the mixture sit on the bench, at room temperature, overnight.
Step 3. Strain the quark through a cheesecloth, in the fridge, at least overnight. I often leave it 2 -3 days. The result is a very creamy, slightly tangy, cheese. Store, covered in the fridge for up to a week.
You'll have some whey after straining. It can be used in baking or in smoothies, and it can be frozen for up to three months too.
Ingredients:
2 cups milk
1/2 cup cultured buttermilk
Step 1. Bring the whole milk to a simmer in a spotlessly clean saucepan. Turn off the heat and let it come to room temperature.
Step 2. Stir in the buttermilk. Let the mixture sit on the bench, at room temperature, overnight.
Step 3. Strain the quark through a cheesecloth, in the fridge, at least overnight. I often leave it 2 -3 days. The result is a very creamy, slightly tangy, cheese. Store, covered in the fridge for up to a week.
You'll have some whey after straining. It can be used in baking or in smoothies, and it can be frozen for up to three months too.
Quark Bread
Ingredients:
200g plain or bread flour (I use regular Aldi plain flour)
250g quark
Method:
Mix the flour and quark to a smooth dough. Divide into 6 - 8 small balls. Roll the balls to about 10mm thick. Bake or dry fry until golden. This makes delicious wraps and can be seasoned by adding the herbs or spices to the flour before mixing. Use garlic, herbs such as rosemary or oregano, ground black pepper, sesame seeds, poppy seeds, even grated parmesan to flavour the bread.
Ingredients:
200g plain or bread flour (I use regular Aldi plain flour)
250g quark
Method:
Mix the flour and quark to a smooth dough. Divide into 6 - 8 small balls. Roll the balls to about 10mm thick. Bake or dry fry until golden. This makes delicious wraps and can be seasoned by adding the herbs or spices to the flour before mixing. Use garlic, herbs such as rosemary or oregano, ground black pepper, sesame seeds, poppy seeds, even grated parmesan to flavour the bread.