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Re: [germancooking] Homemade Quark recipe

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  • judy engel
    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
    Message 1 of 6 , Nov 28, 2006
      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.

      Judy Engel
      ----- Original Message -----
      From: Sam Brungardt<mailto:sam739is@...>
      To: germancooking@yahoogroups.com<mailto:germancooking@yahoogroups.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
      too long.

      Refrigerate the Quark if you are not going to use it right away; it will
      keep up to 5 days under refrigeration.

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