Quark
(German Curd Cheese) Recipe

Origin: Germany Period: Traditional

Ingredients:

2l milk
4 tbsp live yoghurt or white wine vinegar or 5 tbsp lemon juice to curdle

Quark
(German Curd Cheese) Preparation:

Method:

If using yoghurt, add the milk to a pan and bring to a boil then take off the heat and set aside to cool to finger temperature (38°C) then pour into a bowl and mix with the yoghurt. Cover and set aside in a warm place for between 4 and 5 hours or until the mixture is set like yoghurt.

If using vinegar or lemon juice pour the milk into the top of a bain-marie then stir-in the lemon juice or vinegar and heat until scalding (when small bubbles appear around the edges of the bowl). Remove the bowl from the heat, cover and set aside in a warm place for between 4 and 5 hours.

When ready pour the thickened milk solution through a sieve lined with a clean cloth that's been previously boiled to sterilize. Alow to drain naturally for an hour then set a plate on top and allow the weight of the plate to force the whey through the sieve. Tie the curds (cheese) up in the cloth. It will keep for about a week.

It's traditional to use the liquid (the whey) mixed with fruit juice as a health drink or the whey can be used to make scones (but refrigerate and use within two days).

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