Has anyone made quark?

[cbayer]

I heard this discussed on The Splendid Table a few weeks ago and I am really interested in trying it. Although I am kind of afraid, there was much reassurance on the program that it is perfectly safe.

Ingredients

2 cups whole milk
1/2 cup cultured buttermilk

Instructions

1. In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk.
2. Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt or crème fraîche, about 1 day.
3. Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained.
4. Use as desired. To store, place the cheese in a glass, ceramic or plastic container. Cover and refrigerate up to four days.

[Lionessa]

1. I made a quark last night, but

no one laughed and it stunk up the room. I've been asked to stop quarking.

(Sorry couldn't resist, carry on.)

[Major Nikon]

5. I'm still working on trying to make protons and neutrons

[Denninmi]

2. What flavor is your quark?

Up, down, top, bottom, strange, or charm?

And, isn't it hard making something you can never directly observe?



OK, enough of the unwarranted smart-assery. Yes, I have, some basic process as making yogurt cheese. There isn't any safety issue as long as the milk isn't "raw" milk (unpasteurized). The worst that can happen is either wild microbes that give it an off flavor get in there, or if you let it sit out WAY too long, like 4-5 days, mold could form on top. But you won't poison anyone if you follow the method you give above.

FWIW, you can also do the same process with cream, and you get a richer product with higher yield, since there is a lot less whey to come off.

[cbayer]

3. Thank you. I figured this strange name would lead to some funnies.

I think I will try it with milk, and if it comes out ok, I will splurge on the cream.

The description of the finished product sounded really good and we have a hard time getting fresh cheeses (like mozzarella).

[maddezmom]

4. Never made it

but it's the equaliviant to Fromage Frais:

Fromage frais is a soft, fresh cheese, similar in taste to cream cheese but much lower in fat. It's smooth and creamy. It is not the same as Fromage Blanc.


Substitutions: Ricotta, cottage cheese, (both also low in fat); cream cheese

http://thymeforcooking.com/kitchen/dairy.html

first time I even heard about it was when I was on the Dukan Diet.

[HappyMe]

6. You can't serve quarks without a plate of bazingas!

[danial3262]

7. I agree with Happyme, Bazingas must be there with quarks. :)

[pscot]

8. Fankhauser's Cheese Page

is the goto source for fermented curd.

http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html

[cbayer]

9. Thanks for this. My first attempt was an unmitigated disaster, so I need inspiration to

try again.

[cbayer]

10. My second try at this was much more successful.

It solidified more - consistency or cream cheese and in a mozzarella type ball.

Did not have a lot of flavor, but it was really good on some brown bread and in crepes.

Definitely going to do this on a regular basis.