Make quark from buttermilk
Time
Preparation time: 10 min.
Total preparation time: 10 hours 10 minutes
Since I do not live in Germany and it is only very overpriced and in few places Quark to buy, we have the last few years, largely quark waived.
Except for birthdays, then I've got a packet of about 400 g, for about the equivalent of 6 euros for cheesecake bought. We missed him again and again and I knew that you could make it yourself, but I thought it was complicated and difficult and I do not have time for ...
Then I recently met a friend who assured me how easy it is to make the quark myself. I was briefly briefed and then I experimented a bit and I want to share my best quark result here.
For me the best quark result: with buttermilk! Super easy to make. You have almost no work with it.
ingredients
In my case I had that amount, of course you can do more or less.
- 3 L buttermilk (I had 3.25% fat, but with less (1.5%) it will be just as good, then a bit leaner)
- 3 drops of Labextrakt (to order on the Internet, it should also work without, but if you want to play it safe, then the addition is absolutely recommended.The extract is kept in the refrigerator and is stable for at least 1 year)
equipment
- 1 pot for the buttermilk
- 1 bowl with matching strainer
- 1 cotton cloth, I take a cloth diaper
- 1 cup with a little water (about dregs)
- 1 wooden spoon
preparation
Step 1: Prepare buttermilk in a pot
First the buttermilk is poured into the pot.
Mix the drops of the drops in a cup with a little water (I use 1 drop per 1 L of milk / buttermilk).
Warm the buttermilk. Now it comes: I had no thermometer and I thought the temperature of about 30 - 35 degrees, as recommended in books, is super important. But since I had none, I just tried it without a finger test - lukewarm - that's enough! You do not need to buy a thermometer! (My friend told me in retrospect that she always does the same).
When this temperature is reached - which is quite fast - put the pot aside, then stir in the water-lab mixture slowly and with gentle motions and let stand for about 10-12 hours.
Thickened milk after approx. 10 - 12 hours
The consistency may be different, sometimes it gets a little thicker, sometimes more fluid. Important! That does not matter!
Step 2: Drain off the thickened buttermilk
After 10 - 12 hours, or whenever you have the time, pour the thickened, sometimes sliceable "milk" into the cloth-lined sieve above the bowl.
So it comes for a few hours - I leave it for at least 1 day and 1 night - in the fridge and you can always see how the whey drains off. (By the way, that's very tasty - you do not have to throw it away.)
If the milk is thicker when poured into the sieve, the stagnant time in the fridge is also shorter, and if the milk was more liquid then it is good to leave the budding quark in the fridge a little longer. But you can see that very well, if the quark has the right consistency and if no more whey flows into the bowl.
Step 3: Put the quark into a container and close
After this time, you can then simply fill the quark in a jar - the cottage cheese is about 2 weeks in the refrigerator durable.
The result is a creamy, delicious, fresh cottage cheese!
From the 3 liters of buttermilk slightly more than 900 g Quark!
?Additive
I also tried the whole thing with normal milk (2%) and a sip of buttermilk, it works very well, the result is a bit grizzly and you have to stir the quark at the end with some milk or water and it does not taste good just as good as "just" with buttermilk.
If I had not had my acquaintance, who would have explained everything to me so easily, I certainly would not have tried it yet. Also, my first result was very fluid and I thought it did not work - BUT - no matter how liquid the milk is after "standing time", after pouring it into the strainer and resting in the refrigerator, it will always be curds.
I hope that's the same for anyone who does it!
I know, there is already a very good recipe for quark here, but mine is supposed to show how easy and quick it is, and the main tip for me is the production with buttermilk.
