Recipe by FrankW
"This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake."
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heavy whipping cream
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.
Looking for a recipe to make hand kaese, that wonderfully stinky but delicious cheese. Read somewhere quark was used but can't find the process. Would like to find out! Thanks!!!!
I have lived in Germany for many years and have lots of recipes that require Quark! I never know what to use when in the US....thanks for helping everyone who wants to cook real German food....BTW quark is served with cooked potatoes, or cheese cake, served with puree fruit....the list is enless.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy-Made German Quark
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 49
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