Monday, April 2, 2012

Homemade Quark

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Did you have a lovely weekend? I know I did! It had the right mix of busy-ness, rest, recreation and family time. Really nice...

Last week I was among a group that was reviewing a popular restaurant (I will post the review on my blog on Thursday), and one of the desserts we tasted was a quark based dish. Now quark has been on my must-make list for AGES.
Speaking of my must-make list - am I the only one who has a must make list which has more items on it than there are days in a year? Seriously - I don't think I'll ever get all these things made. I get side tracked so easily. For example, a few weeks ago, I decided I wanted to make a marshmallow fondant. So I went to the supermarket to buy marshmallows, and this jar of juniper berries caught my eye! And I went - "Oooooooooooh! I've always wanted to cook with juniper berries!" And I came home with a jar of dried juniper berries (that I still don't know how to use!), and NO MARSHMALLOWS! Hmmm. How am I going to get things done at this rate?

Back to the quark.

('Quark' is such a fun word, isn't it? So much you can do with it! "I'm quarking today!""This tastes a little quarky!" "I'm a quarky person!" etc. Also, I was wondering - since quark is also a scienc-y word, and is the word used for the fundamental constituent of all matter, don't ALL foods have quark in them? Technically? Just asking. Sorry. Who named this cheese 'quark' anyways?)

See? This is exactly how I deviate from my planned course of action!

So as I said, it's been on my list for ages and when I tasted this 'quarky' dessert at the restaurant, I was reminded of it. And I finally got it done.
I read and re-read several recipes. I started on using the method listed on one blog, and it didn't work out the way it was supposed to. So halfway through, I just started doing things my own way based on the principles I understood from reading the other blogs.

Homemade Quark
Ingredients
4 cups full fat milk (I used pasteurized milk)
1/2 cup full fat buttermilk

Method
1. Clean and sterilize a large jar which has a lid.
2. If you are using pasteurized milk, just pour the room-temperature milk into the jar and mix in the buttermilk.
3. If the milk you are using is not pasteurized, just boil it like you usually do and allow it to cool before you add in the buttermilk.
4. Stir the milk-buttermilk mixture gently for about 10 seconds, close the jar with the lid and set aside in a warm place for 24-32 hours. During this time, it may or may not begin to look curdled. Don't worry about it. Mine rested for about 28 hours and did not curdle.
5. Transfer the mixture into a saucepan and place on a gentle flame. You will notice the curdling immediately. Don't let the mixture boil. I had the mixture on the stove for about 60 seconds totally.
6. Line a strainer with a clean tea-towel and place over a bowl. Pour the mixture into the strainer, cover with a plate, and place in the refrigerator overnight.
7. Transfer the quark in the strainer into an airtight box, and store in the refrigerator.

I got about 200gms of quark from this recipe. The higher the fat content of your milk and buttermilk, the more quark you will have in the end. From what I've read, you can store the quark in your refrigerator for up to a week. If you want to keep it longer, wrap it in a few layers of cling film, put them in an air-tight freezer bag, and freeze it for up to a month. Thaw it in the refrigerator when you want to use it. I haven't tried this myself, but it sounds right.
As for the whey - do not discard it! It is a very high source of protein and is has many uses. They are supposed to be wonderful in bread dough. Just replace half or all the water in your favorite bread recipe with the whey and see if there is a difference! I've saved my whey in the fridge and intend to try it! I used a some of it in my multi-grain crepe batter too, and I felt that the crepes were a lot easier to handle and didn't tear as easily. There are some recipes out there for whey shakes and smoothies too - which is a great source of protein if you a person who works out regularly!

I was really pleased with the way the quark turned out and with the flavor. (Not so pleased with the photographs, though! Ugh!!!) It is smooth and creamy, with a slightly ricotta-ish texture to it. The flavor is sourish with some sweet undertones. Just how I imagined it would be. I mixed a about two tablespoons of the quark with about 1 tsp of of heavy cream and mixed it till smooth and creamy, and spread it on a piece of toast. It was really nice!!!

And for the remaining quark in my refrigerator, I have some grand plans for it! If it all goes the way I plan, I will share my quark-based recipe with you next week! 
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45 comments:

Sara said...

I've tried this before but didn't drain long enough I've realized in retrospect.  I love quark--if you think that name is funny, it's also called tvaroh or tvarog or topfen depending on what country you are in!  I know it from the Czech Republic as tvaroh where it makes yummy pastry fillings.  I just saw a recipe on Wednesday in the LA Times and have been planning on trying it again.  And now your post, it's definitely a sign.

Kitchen Belleicious said...

now this is fun and different! I love it.

Galexicupcakes said...

I don't know what quark is, can you believe it? But it sure looks good. This is something new to me that I would definitly love to try at home. Nice Job!! Jackie..xo

elisabeth@foodandthrift said...

Marsha, I've got to give you a "standing ovation"...what a project to make Quark! You and another food blogger made this, and I must admit that yours turned out better than hers!
(she won't know about it, that was over a year ago)
It's a very nice cheese product  that my daughter's mother-in-law makes in Italy, as well...not sure if it's under the same name!
Great job, Marsha:DDD

Three Cookies said...

Good on you for making this. There are a few cheeses with similar or overlapping names - not sure how different quark is from cottage cheese. 

Kristen said...

I don't know what  quark is, but I like the sound of the word.   Judging from the recipe, I think I'd like to try it.

Lizzy Do said...

I'm so impressed you made your own quark...who knew it took only 2 ingredients??? Neat.

theharriedcook said...

Wow... how interesting! So many names for one cheese :) Very cool! Yes - it does sound like a sign! I hope you get to make it soon :) Thanks for stopping by!

theharriedcook said...

Thanks :) I appreciate it!

theharriedcook said...

Well, if it is something that goes into desserts, you can be sure I will try it :) Thanks, Jackie!

theharriedcook said...

Thanks so much, Elisabeth! It was really not that hard... just a lot of waiting :) this cheese seems to have a lot of names! :) Thanks for the encouragement and for stopping by!

theharriedcook said...

Thanks :) If I am not mistaken - cottage cheese is milk+vinegar and the draining time is less creating a lighter, moister cheese - usually lightened with cream before eating... this is a little firmer but can be creamed until smooth... I may be totally wrong! Thanks for stopping by :)

theharriedcook said...

It is a funny word :) I hope you try it and like it! Thanks for stopping by!

theharriedcook said...

Seriously - who knew! I thought it would be a lot of work! :) Thanks, Lizzy!

Kim - Liv Life said...

Quark... Yep!!  I think I like that word!!  I've never heard of it before though, and I certainly have no idea what to do with quark.  But my interest is piqued!!  Very cool...!

Christy said...

Hahaha, I share the exact sentiments!:) I also have a long list of to-do items, and I am not looking at it, but I bet that it's just like yours, exceeding the number of days in a year?:p
Love the sound of quark...LOL, and don't worry about getting around to your list of things to do, you will get to it someday ;)

Nancy/SpicieFoodie said...

Hi Marsha,

Glad you got to make one from your must try list. I love quark cheese, it's very popular here. I need to give it a try very soon. Your photos look nice, don't be so hard on yourself ;) Thanks for the whey tip, I always discard mine. 

Gourmantine said...

This is wonderful! I grew up eating quark, but now cannot find the real good stuff anywhere, which is a pity, as there is so so much that can be done with it, both sweet and savory. Will be definitely making it!

feedthebf said...

I've never heard of quark before, but it sounds interesting enough to put on my must-make list (which is just as long as yours, if not longer!) 

Reem | Simply Reem said...

I have to try this too....
You did a great job, i am so inspired.
Trust me your looks perfect, Marsha

Kimby said...

Smiling over your "must make" list -- several years ago I typed all of my favorite recipes into the computer and said, "Finally, I'm DONE."  Then I discovered food bloggers... lol!  Quark sounds interestingly yummy!

Baker Street said...

Woah! Its so impressive that you made your own quark and did a fabulous job too! I really would love to give it a try too. 

ping kay said...

Quark! Quark! ... uh, sorry, wrong animal.
Yeah, who named a cheese quark anyways?
I'm like you! I get distracted from what I initially want to make and then end up not making anything and have the ingredients sitting there for  who knows how long or sometimes I forget what the ingredients are for :P
I've read so many interesting recipes calling for quark, I might try my hand at this sometime ... notice I said, some time ..... :)

The Café Sucré Farine said...

Cool! I don't think many people in the States know about quark. I was introduced to it in Europe and loved it. How fun to be able to make it yourself! 
An no you're definitely not the only one with a long "to-make" list, mine goes infinitely! There's always another good recipe or idea............ that's what's so fun about food!

theharriedcook said...

I was hoping to share a recipe which uses quark, but we ate it all - eek! :) looks like I have to make another batch! :)

theharriedcook said...

Looks like I am not alone :) Someday sounds about right... Quark sounds fun, right? Thanks for stopping by!

theharriedcook said...

Thanks for the encouragement... my photographs have a long way to go! I guess I made a mistake with the quark by posting it as it came out of the strainer and not creamed... that's how it's recognized I guess... it creamed up beautifully! Thanks, Nancy!

theharriedcook said...

I was really glad when a friend, who is half German, tasted my quark and said it tasted right! :) I had grand plans of making something sweet with it, but it got eaten up... :) Thanks for stopping by!

theharriedcook said...

Haha :) I am not alone! :) Thanks for stopping by

theharriedcook said...

Thank you so much! :) I am glad you like it, Reem! :) Thanks for stopping by!

theharriedcook said...

Lol :D I know what you mean... the list gets longer and longer every day doesn't it? :) Quark is quite yummy! Thanks for stopping by!

theharriedcook said...

Thanks so much! :) It turned out great and was given the seal of approval by someone who's eaten the 'real thing'... I was thrilled, as you can imagine! :) Thanks for stopping by!

theharriedcook said...

Oh Ping! You quark me up! :) LOL :D Seriously - who names these cheeses!? The more I read your blog and the comments on my blog, the more I think we were twins separated at birth... What do you think? :) I hope some time comes around some time soon... Thanks for stopping by!

theharriedcook said...

:) You're right! It's so much fun, isn't it? :) I knew I'd love quark when I read about it, and I was right! But then again, there isn't a cheese I've met that I didn't like :) Thanks for stopping by, Chris! :)

Manu said...

I know exactly what you mean... and making cheese is on my list!!!  This looks divine!  Can't wait to see what you are going to make with it!!!  In the meantime, there's something waiting for you here: http://www.manusmenu.com/rotisserie-potatoes

Annalizrecipes said...

HI  I never heard of quark before? and didn't even know that is was cheese, but it looks like its fun to make and I will give it a try! 

lazarocooks said...

What an interesting read.  You taught me something here today.  Thank you.

Job well done.

theharriedcook said...

Thank you, Manu! :) As of now, there is no quark because I ate it all! :) but I will make some more soon :) Thanks for stopping by... heading over to check out what's waiting for me!!! :D

theharriedcook said...

It isn't much work, really, and quite delicious to eat! :) Thanks for stopping by... 

theharriedcook said...

Thanks for the kind words, and for stopping by, Lazaro! :) 

Nami | Just One Cookbook said...

I had never heard of quark before so I had to check dictionary - and it just says quark in Japanese and we don't have the Japanese word for it.  I now know it's cheese but no idea how it is like to taste.  When I get a chance to eat it, I will remember this post you wrote. :-)

Aimee @ Chickenville said...

I have seriously never heard of this and I called myself a foodie. I've made ricotte cheese which seems to be a little like this. I'm gonna have to give it a try. Pinning you for later.

Sawsan@ chef in disguise said...

I have never heard of quark before but it sounds really interesting, will have to give it a go real soon and I will let you know how it goes

Magic of Spice said...

It looks perfect Marsha...very impressive!   

theharriedcook said...

:) It kinda tastes like hung curd... sorta cottage cheese-ish... they're all related! :) Thanks for stopping by, Nami!

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