Quarkcheese Recipes
EASY-MADE GERMAN QUARK
This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.
Provided by FrankW
Categories World Cuisine Recipes European German
Time 3h10m
Yield 28
Number Of Ingredients 2
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.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg
QUARK (HOMEMADE CHEESE)
I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.
Provided by Darin R. Molnar
Categories World Cuisine Recipes European German
Time 16h20m
Yield 4
Number Of Ingredients 2
Steps:
- Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
- Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Nutrition Facts : Calories 73.3 calories, Carbohydrate 7.2 g, Cholesterol 11 mg, Fat 2.7 g, Protein 5 g, SaturatedFat 1.7 g, Sodium 82.2 mg, Sugar 7.2 g
QUARKTORTE - SWISS QUARKCHEESE TORTE
A delicous german recipe! Found on http://rosas-yummy-yums.blogspot.com, posting for zwt6! The author of the recipe posts this, " In Switzerland as well as in Germany or Austria (Käsekuchen), we like to eat a kind of lighter version of cheesecake called "Quarktorte". It is made with "quark cheese" (see infos), a kind of fresh cheese of central European origin that is also known as "curd cheese". This tart is sometimes prepared without any kind of pastry base. In some ways, it is a little similar to the Polish "Sernik", the "Brocciù Tart (Fiadone)" of the Corsicans or the Italian "Ricotta Tart"... This "Quarktorte" is really delicious. I highly recommend it to all those who love cheesecakes and tarts. Although, it is extremely light and fluffy textured and doesn't contain as much fat as it's American cousin, this tart is a real stomach filler! But on the other hand, it is particularly enjoyable with it's tangy and fresh cheese taste, lemony aroma and it's honeyed little raisins. Delicate, sweet without exaggeration and ever so scrummy! This tart will make you discover new horizons in the cheesecake world. A marvelous recipe that deserves attention!" ENJOY!!!
Provided by cookin_nurse
Categories < 4 Hours
Time 2h15m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 10
Steps:
- Method for the pastry:.
- Make the pastry as directed in the recipes given above.
- Place the pastry in the prepared tart pan and prick with a fork.
- Refrigerate while you are preparing the filling.
- Method for the filling:.
- Preheat the oven to 200° C (400°F).
- With the help of a whisk, mix together the Magerquark, 3 egg yolks, 1 (entire) egg, baking powder, cornstarch, sugar (40g), vanilla extract, milk and lemon rind until well blended.
- In another bowl, beat the 3 egg whites and slowly incorporate the leftover sugar (90g) until fluffy and stiff.
- Gently fold the beaten egg white into the Magerquark mixture so that the filling is homogenous.
- Sprinkle the raisins evenly over the base of the tart.
- Pour the filling into the prepared pastry case.
- Bake for 15 minutes at 200° C (400° F), then reduce the heat to 180° C (350° F) and continue baking for 30-45 minutes until the filling is set.
- Cool in the oven with the door slightly cracked open.
- After an hour remove from the oven and let cool completely before serving.
Nutrition Facts : Calories 520.1, Fat 26.9, SaturatedFat 12.9, Cholesterol 148.6, Sodium 811.2, Carbohydrate 52.5, Fiber 1.5, Sugar 25.1, Protein 18.1
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