Lots o' Quark
Ok, so I got ambitious, and I decided to make cheese for the first time. It was quite a success...and now I have an abundance of quark! It is only my boyfriend and I at home, but I am always happy to feed others. Suggestions on uses for my quark overload??
1 gallon whole milk
2 T buttermilk
1 tsp. Salt
LARGE microwave-safe bowl
other large bowl (of any type)
Pour both milk types into microwave safe bowl and heat to 88 degree F (alternatively this can be done on the stovetop and transferred). Place in a warm spot for 24 to 36 hours. (I covered mine because I have a nosy cat. I'm not sure if this made any difference.) Line colander with cheese cloth either in a sink or over a large bowl (depending on your plumbing or if you would like to retain the whey). Ladle the curds into the cheese cloth-lined colander. Sprinkle with salt. Tie up corners of cloth and hang to drain (in my case, the shower was the only option!). Hang 5 to 6 hours (depending on your preferred texture and creaminess). You can then transfer to a colander over a bowl to drain some more in the fridge or use it right then. I plan on mixing some herbs and garlic in some to spread on crostini with some figs I just purchased, and will use the rest in some of the ways people suggested.
I should point out there seem to be a multitude of ways that people make quark at home. More buttermilk, ALL buttermilk, heating the milk to higher temps initially, keeping in the oven overnight at 150 degrees F. I based mine on the now-abandoned Serious Cheese blog, which apparently is inspired by Tim Smith's Making Artisan Cheese.
So experiment and see what works best for you!
in addition to the great sggestions you've already gotten:
- mix with sour cream, yogurt or mayo as a wonderfully tangy base for dip
- season with pepper and herbs, blend with roasted red pepper, roasted garlic or sun-dried tomato, and spread on crostini
- you can use it in tons of sweet/dessert preparations, even if it;s just as simple as mixing with a little honey and serving with fresh fruit.
perhaps some of these recipes will appeal:
I would use it in lasagne, as you would ricotta or cottage cheese. You might have to thin it with a little cream or milk, however.
If you do make German-style cheesecake, as nofuniatte suggests, you will need to keep in mind that it tends to be drier and less rich than New York style; some might think of it as an acquired taste. It's definitely worth a try, however, because if you did like it, it just might solve all your quark problems from here to eternity.