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Quark - German spreadable cheese


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Ingredients

0 g

Quark - German spreadable cheese

  • 100 grams buttermilk, for culture
  • 250 grams full cream milk, fresh or UHT - for culture
  • 4 litres full cream milk, fresh
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Recipe's preparation

    Make the culture (with fresh milk):
  1. Measure milk (250g) into TM bowl. Heat on speed 1 until it reaches 70C, and continue heating for one minute - this pasteurises the milk and is an important step even if the milk is already pasteurised.

    Allow milk to cool to 37 degrees (a bit cooler is also is fine). Stir in buttermilk on speed 2 for about 30 seconds.

    Pour this mixture into a small container, cover and stand 12-24 hours at room temperature. This step can be done in an Easiyo - fill the thermos up with hot water to the red baffle, place sealed container with culture on top, and close the lid.

    The culture should thicken and slightly separate during this time. It will smell slightly soured but not "off".
  2. or- Make the culture (with UHT milk):
  3. Measure milk (250g) into TM bowl. Heat 3 mins/37C/sp 1.
    (No need to pasteurise.)

    Stir in buttermilk on speed 2 for about 30 seconds.

    Pour this mixture into a small container, cover and stand 12-24 hours at room temperature. This step can be done in an Easiyo - fill the thermos up with hot water to the red baffle, place sealed container with culture on top, and close the lid.

    The culture should thicken and slightly separate during this time. It will smell slightly soured but not "off".
  4. Make the quark:
  5. Pour 2 litres of milk into the bowl and heat on speed 2 until it reaches 37 degrees (around 5-7 mins). Add half the culture and stir 30 sec/sp 2. Pour into a bowl.

    You can now either repeat the above step or store the remaining culture for later (see tips).

    Cover the bowl and stand 24-48 hours in a warm place. (In winter you could stand the bowl on top of a Thermoserver half-filled with hot water and wrap in a towel.) You should end up with a white, thick and smooth mass which is separating from the yellowish whey.
  6. Line a strainer with a thin cotton tea towel or cheesecloth and place in a bowl. Pour cheese mixture into the strainer, cover with a plate and strain for 6 - 10 hours in the fridge. The finished product should be smooth and creamy.

    If the quark looks a bit crumbly you can stir in some milk, or add back some of the whey. It's best to do this in the TM on speed 5-6 until you are happy with the consistency.

    Quark keeps about one week in the fridge.
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Tip

-I often make this in 2 goes (i.e with 2L milk and half the culture at a time). If using homemade buttermilk, the culture will keep 1 week in the fridge; if using store bought buttermilk, it will last 2 weeks in the fridge. It will keep for up to 3 months in the freezer. Ensure defrosted/refrigerated culture is back to room temp before making quark with it.

-Whey can be used in baking (esp bread - gives a sourdough-like flavour) or added to smoothies; it can even be drunk as it is, although this is an acquired taste. I would not recommend using this whey to make ricotta as most of the whey protein will be in the quark.

-Quark is an extremely delicious and versatile cheese. Of the cheeses common in Australia, it is most similar to cream cheese but it is lighter and less tart. You can use quark in sweet and savoury dishes. Stir through some fresh herbs & spices (and finely diced tomato if desired) and serve with boiled potatoes and a bit of butter. Mix half-half with sour cream as an alternate pizza sauce, then sprinkle with finely diced onion and bacon (this is a German meal called "flammkuchen"). Add a spoonful to your fruit salad or fresh figs and drizzle with a little honey or maple syrup. Use it to make cheesecake. There are lots of recipes out there!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Mine came out too runny. Maybe because I used soy...

    Submitted by Nutes on 17. February 2019 - 14:50.

    Mine came out too runny. Maybe because I used soy milk? Should I beat an egg into it to thicken it up?

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  • My neighbour has a friend visiting from Europe and...

    Submitted by irenecam on 9. January 2018 - 19:52.

    My neighbour has a friend visiting from Europe and she's been baking all sorts of delicious pastries and has very kindly given me a few. She was saying how expensive Quark was to buy in Aust. I looked online and found this recipe and made it. I have never used or seen Quark before so wasn't sure if I got it right. I took it over for her to try and she said it was just right and in fact better than the supermarket one. I have another batch fermenting and will keep making this as I see it can be used for a lot of recipes and is good for the gut.Thankyou for such a straightforward recipe.

    irenecam

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  • heids88: Hi, sorry I'm terrible at checking...

    Submitted by maerrie on 1. September 2017 - 10:35.

    heids88: Hi, sorry I'm terrible at checking messages so have only just found yours! You could make the culture as described, freeze half, and use the other half to make cheese with 2 litres of milk. I do this regularly. the culture keeps a good 3 months in the freezer, but it absolutely must be at room temperature before using it to make quark tmrc_emoticons.)

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  • I'm wondering if you could do this with half the...

    Submitted by heids88 on 7. July 2017 - 14:46.

    I'm wondering if you could do this with half the ingredients? I'm not sure I want such a big amount of quark but would love to make some 'kwark taart' for my Dutch husband - it's his favourite cake and quark is so hard to find here!!

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  • QuarkI made this recipe to

    Submitted by thermo-meegs on 1. May 2016 - 22:10.

    Quark Quark
    I made this recipe to make some cream cheese and have discovered a very versatile cheese.  There are heaps of recipes out there when you start looking.

    I ended up with 1.7 kg of quark and I had about 2.5 L of whey leftover.

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  • looking forward to making

    Submitted by Jonajach on 23. February 2016 - 21:35.

    looking forward to making this for a german friend

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  • Great recipe. I use Kefir

    Submitted by Aquamoon on 20. February 2016 - 23:52.

    Great recipe. I use Kefir milk instead of Buttermilk. Works just as well .

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  • Forgot to rate, five stars

    Submitted by Panoukla on 17. February 2015 - 15:52.

    Forgot to rate, five stars all the way tmrc_emoticons.p

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  • This recipe is great, so

    Submitted by Panoukla on 17. February 2015 - 15:33.

    This recipe is great, so versatile...used it in cheesecake and tiramisu replacing cream cheese and mascarpone. A little fiddly to prepare but saved heaps on commercially made cream cheeses. Love your recipe for raspberry quark as well. Thanks for the recipe tmrc_emoticons.)

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  • ive been looking for this

    Submitted by amanda orsum gargula on 7. August 2014 - 17:25.

    ive been looking for this recipe 

    glad to have found it here

    thank you

    Amanda  :O

    Amanda Soft

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