Re: [germancooking] Homemade Quark recipe
- Hi All,
This is just a testimony to the Quark recipe submitted by Mr. Brungardt. I also have Margit Stoll Dutton's "The German Pastry Book" and have enjoyed each and every one of her recipes. It's a great asset to anyone's cookbook collection.
----- Original Message -----
From: Sam Brungardt<mailto:sam739is@...>
To: firstname.lastname@example.org<mailto:email@example.com> ; sbossbach@...<mailto:sbossbach@...>
Sent: Tuesday, November 28, 2006 8:37 PM
Subject: RE: [germancooking] Homemade Quark recipe
Hello, my name is Sam Brungardt and I'd like to repay those who have shared
their recipes with this group. I edited the "Sei Unser Gast" cookbook for
the North Star Chapter of the American Historical Society of Germans from
Russia (see http://www.northstarchapter.org/COOKBOOK/Order%20Form.htm<http://www.northstarchapter.org/COOKBOOK/Order%20Form.htm>). The
following recipe from the "Sei Unser Gast" cookbook is based on one in
Margit Stoll Dutton's "The German Pastry Book":
Quark (Uncured Cream Cheese)
Because the milk needs to ferment for at least 24 hours, start to make Quark
a couple of days before you need it. The following recipe makes about 3
cups of Quark:
Mix 1/2 gallon of homogenized whole milk with 1 cup of cultured buttermilk.
Pour into a glass, earthenware, or enameled container; cover; let set at
room temperature for 1 or 2 days, or until the milk becomes thick and smells
slightly sour (the Germans call this stage "Sauermilch").
Pour the clabbered milk into a heavy-bottomed saucepan and turn the heat
under the pan to medium. Watch for the moment when the milk begins to
shrink from the sides of the pan and the surface begins to look somewhat
solid. Then turn the heat as low as you can. After about 5 minutes, insert
a knife into the center of the Quark. If the blade comes out clean, it's
done. If not, continue to heat the Quark and test again in a few minutes.
When the Quark is done, turn off the heat and allow the Quark to cool in the
pan. When it's completely cool, place it in a fine seive to drain (if you
wish, save the whey to use in bread). The whey that drains from the Quark
should be clear. If it's cloudy, return the Quark to the saucepan and heat
it some more. If the finished Quark is yellowish and grainy, you heated it
Refrigerate the Quark if you are not going to use it right away; it will
keep up to 5 days under refrigeration.
MSN Shopping has everything on your holiday list. Get expert picks by style,
age, and price. Try it!
[Non-text portions of this message have been removed]