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Easy-Made German Quark

Reviewed: Mar. 30, 2015
Itoo lived in Austria and have recipes. I always use Magerquark (topen) and found a similar recipe. It works with whole milk, 2%, 1%, and even skimmed milk. Difference is quantity when finished. My recipe suggests heating the milk to 185 (160 at 5000 ft, where I live. Pour into glass, plastic, or stainless steel bowl. Cool to 110 and stir in buttermilk aout 12 hours. I strain through large coffee strainers. Will have weigh which is great for baking bread, pancakes and I even use in green drinks. But cuts down on the fats in the finished product. The recipe as written here makes great creme fraisch.
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Springerle I

Reviewed: Dec. 5, 2011
This is the recipe that I use. Only I also add 1/2 t of Anise Oil. Though anise is traditionally Christmas, they can also be made by omitting the anise seed and substituting other flavorings like Vanilla, Orange, etc. I have also made it with 4 cup powdered sugar instead of the 2 c. granulated. Both work, but I prefer the powdered sugar. I saw a suggestion on youtube recommending that you cook one to make sure your oven is right on and adjust. This year I had thick pads on the bottom. Just as I was finishing the last batch I connected with the fact that my oven was too cool. (Time to have the control board replaced.) I also used American acrylic cookied presses, so instead of the traditional 3/8-58 thickness I rolled them to a little under 1/4 inch. It is a good recipe. The grandkids and kids love them. Thanks for sharing.
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