Quark is a soft, spreadable and slightly acidic cheese, typical of Austria and Germany and little known in Italy: it is a real shame because it is very versatile and lends itself very well to the preparation of sweet and savory recipes.
I found many recipes and different opinions on its preparation: I propose my method, simple and with guaranteed success.
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Identity Card of the Recipe
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Ingrediants
For 250 g of Quark
- 1 liter of pasteurized whole milk
- 125 g of yogurt
- 20 ml of untreated lemon
- 1 pinch of salt
Materials Needed
- Casserole
- Skimmer
- Bowl
- Colander
- Dishcloth
- Colander
- Food thermometer
Preparation
- Pour the whole milk into a saucepan; add the lemon juice filtered through a colander and add the plain yogurt.
- Mix the cold mixture with a spatula and bring to the heat until it reaches 90 ° C. During cooking, it is advisable not to mix: in this way, the curd will remain quite compact and will not take on the consistency of cottage cheese. The curd, in this case, is formed through the combination of two methods: acidification and heat, which allow the coagulation of caseins and whey proteins.
- Turn off the heat and let it sit for 5 minutes so that more quark clots can form.
Did you know that ...
There are various ways to make Quark cheese. Some recipes require the use of rennet, others use the method of low temperature acidification through the use of buttermilk, still others (at an industrial level) produce it according to the ultrafiltration method.
- Line a colander with a clean cloth that does not smell of detergent, then place everything on top of a large bowl. With the help of a skimmer, take the quark curd from the pot and transfer it to the inside of the cloth to drain the excess whey. To taste, add a pinch of salt. Allow the quark cheese to drain for one hour, or until it is dry and creamy.
- Take the quark cheese from the cloth: the whey can be used as a starter for the production of other cheese or ricotta.
- Homemade quark can be kept for 3-4 days: it can be used for the preparation of cheese cakes or as a substitute for the classic spreadable cheese.
Alice's comment - PersonalCooker
There are various types of quark, differentiated on the basis of consistency (more or less compact) and the amount of fat: some types of this cheese are in fact enriched with fresh cream! Try making it yourself and appreciate the taste of Quark in many other recipes!
