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Homemade Harzer Kaese (Harzer Käse) recipes? Success using American ingredients?

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After living in Germany for several years I've come back to America but miss Harzer Käse/ Harzer cheese terribly! I've found several recipes on the internet (in German) and they all call for quark. I've found the commercial quark in America to be less-than-delicious and have purchased a Salton yoghurt maker from GermanCorner.com which included recipes for quark.

I guess I'm wondering about a few things:

1) Can one make quark from simply buttermilk + milk? (I always thought that Dickmilch/soured milk/not the same thing as 'Gosh, this milk is past its expiry date' was used to make quark along with fresh milk? Would kefir perhaps work?)

2) Once one has made quark, has anyone successfully made Harzer Käse from it? (If so, does it really work to rub the homemade Harzer Käse with a commercial camembert or something similar to get the Edelschimmel to grow on the outside?)

If anyone has any recipes for Harzer Käse or any tips for homemade quark --> into cheeses I'd love to see them!

While I'm at it, does anyone have any recipes that closely approximate Westfälisches Pumpernickel? I've purchased the Mestemacher kind several times in America, but it's a bit expensive on my grad student budget and I'd love to make it from scratch!

Thanks! Danke!

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  1. I have been searching for a recipe for years. Love the cheese. Have you had any success in finding a recipe. Live in Canada and the only distributor recently stopped importing the cheese. Any help would be appreciated

    Thank You

    1. If you have a Polish (or other northern slavic) community nearby you might want to give their version of quark a try. I've found some good stuff at my local markets. The name will be some variation of "twarog."

      1. I have an old book by Dr. Airola which is about health but provides a few recipes of super beneficial foods. According to him the difference between cottage cheese and kvark is that cottage cheese is made by heating soured milk until it curdles and then straining it. The kvark is made by straining soured milk without heating it. Soured milk is made from unpasteurized, raw milk which is impossible to find in Canada as it is illegal to sell. But you might be able to find it. If you do, warm the milk gently to body temperature, stir in a tablespoon of commercial yogurt, cover with cheesecloth and place in a warm place for 24 hours. Save a couple of tablespoons of soured milk for your next batch.

        Let us know if you decide to try it and share your experience.

        1 Reply
        1. re: herby

          1) According to this website http://germanfood.about.com/b/2013/03... That should work as buttermilk has the right bacteria in it.