Quark Recipe - Making Quark
Time
Total preparation time: 20 min.
Here, as promised, my "Quark Recipe," which I use quite often.
And yes, I know that there are other quark recipes here, but since there's not only one way to make quark, I'd like to add that.
ingredients
For about 250 grams of quark:
- 1 L fresh milk - no ESL milk (recognizable to "longer shelf life"), no H-milk.
- Fat content as desired; the 3.5% milk gives about the 20% Quark, the 1.5% accordingly about 10% quark.
- A little bit of thick milk or buttermilk or a suitable bacteria culture for thick milk. I get mine from a shipment; But there's certainly also in the health food store.
- Optional: 1 drop Lab 1: 10000, no more!
"Tools"
- 1 cooking pot (stainless steel, do not use aluminum)
- 1 thermometer
- 1 cheesecloth (= cotton cloth, similar to cloth diaper, which would work too)
- 1 bowl
So, when you have everything together, let's go:
preparation
- First heat the milk to 33-35 ° C and stir either a small pinch of culture (3 mm on a narrow dipper stick) or 2 tablespoons (about 20 g) of thick milk / buttermilk. Cover on the pot but leave a small air gap; if necessary, clamp a toothpick between lid and pot and place in a reasonably warm place (20 - 25 ° C).
- Optional: Dilute one drop of rennet half a hour later with a cup of cold water and stir into the milk.
- After 1 day (using lab) to 3 days (without rennet) the milk should have gotten thick and maybe even a little bit separated the whey from the "break" (= the solidified milk).
- Now cut the milk with a knife into about 3 cm large columns, so ultimately cut a check pattern in the milk, which goes through to the bottom of the pot. Let it rest for 10 minutes so that a little whey separates out. Stir very gently, let rest for another 10 minutes.
- Now lay out a bowl with the cloth (let the 4 corners hang out) and scoop the cut milk into the cloth. Node the four corners together / -binden / -klemmen (I always take a bag clamp, which can be quickly close and solve) and hang the whole over the bowl to drain.
- From time to time you can roll the resulting quark in the cloth a little, then the whey drips a little better.
- After one to two hours, the quark should be drained to the point that it is ready for consumption. The quark should soon be eaten, but it stays in the fridge for a few days.
- And the drained whey is (I think at least) also a delicious refreshing drink (well chilled).
- For the sake of completeness, one more note to make the thick milk (ie the first step): Under certain circumstances, the milk (especially in the summer) could also be thick, without being "inoculated" with thick milk / buttermilk / bacteria culture, but there it comes up try because you never really know which bacteria settle and enforce - then it can also happen that the milk only rots or thickens, but tastes bitter or whatever. I recommend soaking.
Have fun with the Quarkherstellung.
