Quark (Sour Fresh Cheese)

Quark (Sour Fresh Cheese)
Quark (Sour Fresh Cheese)
I like spreading Quark on my morning slice of bread and topping it with jam, but you can also mix it with salt and herbs and dollop it next to boiled potatoes for a light meal. Using buttermilk will result in skim Quark, which is best for baking recipes. If you want a creamier Quark to eat as is, simply stir a little heavy cream into the Quark to loosen and enrich it. (Mixed with high-quality fruit preserves, this makes for a luxurious little snack.) Don’t throw away the whey that has drained off the Quark. It tastes just like buttermilk and is really high in protein. It’s quite refreshing as a cooled drink. I like to salt it lightly and spice it with ground coriander, which makes it taste like a salty Indian lassi. You can also blend it into your morning smoothie.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 2 to 2 2/3 cups/500 to 670g, depending on how long you drain it
Cheese German Buttermilk Breakfast snack
  • 8 1/2 cups/2l buttermilk
  • Carbohydrate 25 g(8%)
  • Cholesterol 21 mg(7%)
  • Fat 5 g(7%)
  • Protein 17 g(34%)
  • Saturated Fat 3 g(14%)
  • Sodium 984 mg(41%)
  • Calories 207

Preparation Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid. Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass. From Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen © 2016 by Luisa Weiss. Reprinted with permission from Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Amazon.

Preparation Preheat the oven to 150°F/65°C. Pour the buttermilk into a baking dish and cover tightly with aluminum foil or a lid. Place the baking dish in the oven and bake for 8 to 12 hours. When the buttermilk is ready to drain, the solids will have separated from the whey, either in soft clumps or in one lightly set uniform mass. From Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen © 2016 by Luisa Weiss. Reprinted with permission from Ten Speed Press, an imprint of Penguin Random House. Buy the full book from Amazon.

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