German Quark Soft Cheese Recipes

Steps:

• You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
• If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
• Mix the milk with the yogurt in a basin.
• Put in a warm place for 4 to 5 hours to set as solid as yogurt.
• If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
• Remove and keep in a warm place for 4 to 5 hours.
• Pour the mixture into a sieve lined with a scalded clean cloth.
• After an hour put a plate on top to weight and encourage the whey to drip through.
• The curds in the cloth are the cheese (Quark).
• Cover and store the Quark in a cool pantry, and it will keep for about a week.
• You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
• Store the whey in refrigerator and use within 2 days.

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
• Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
• Cook in the preheated oven for 2 hours and 15 minutes.
• Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside.
• Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth.
• Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.

Steps:

• Preheat oven to 350°F.
• If using a bread machine: Combine 1st 7 ingredients per instructions of your bread machine on dough setting and let rise about 45 minutes.
• If making by hand: Combine Flour and 60 g sugar in mixing bowl. Combine yeast & milk and mix in another bowl. Mix Yeast/milk mixture with 1 egg and butter with the flour mixture. Combine both bowls and mix with the kneading hooks of the hand mixer for 3-4 minute Cover bowl and put in warm place for 30 min until it has risen noticeably.
• If using food processor: Combine last 4 ingredients in food processor and blend until smooth. (You can do this by hand, but you will need to somehow whip the cottage cheese until smooth.).
• Turn out dough on floured surface and knead again and roll out to a floured work surface to a rectangle of 12 x 8 in (30x20 cm). Spread the cottage cheese/pudding mix on the dough rectangle leaving a 1 inch edge. Roll pastry from the wide side, jelly roll style. Cut into 12 disks and place on baking sheet covered with baking parchment. Let rise for 10 minute Place baking pan in center of oven. Bake 25 - 30 minute.
• Let cool slightly and serve warm.