Author Topic: Quark  (Read 4001 times)

Offline Threelittlepiggiescheese

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Re: Quark
« Reply #30 on: March 18, 2012, 05:59:20 PM »
Wow, i love that! Oh, I really must try it, there is no escape!


REALLY! They say you can get the ladies to do almost anything for chocolate but I really think cheesecake works better!

My wife would concur, especially when its chocolate cheesecake


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Offline Vina

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Re: Quark
« Reply #31 on: March 19, 2012, 05:38:36 AM »
my compliments to Vanessa's cheesecake!

Offline cheeseslovesu

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Re: Quark
« Reply #32 on: March 27, 2012, 05:43:09 AM »
Hi everyone,

we made quark once a week and the Germans/Austrians would love it. One very serious German ex baker said it was as close to the Quark he used to buy in Germany as he had ever got.

The only thing we did differently was to add 4 drops rennet (added to cooled boiled unclorinated water) to 10 litres milk. The starter culture was a mesohphilic, (A starter)

We would also make a batch without rennet and I would make cottage cheese out of it the next day.

We never added salt to these cheeses because we were trying to make cheese as fresh as possible. They would have about 3 weeks use by date.

Offline JeffHamm

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Re: Quark
« Reply #33 on: April 04, 2012, 05:49:02 PM »
Made another 2 L batch again this week as Vanessa wants to show her Mum how to make the cheesecake!  Yah, more cheesecake! :)

- Jeff
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Offline Tomer1

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Re: Quark
« Reply #34 on: April 05, 2012, 04:52:50 AM »
After draining shortly (5-6 hours) you can mix\brake the curds and get a very creamy 5-9% fat cheese.



For this german\israeli style you want to cut and drain at pH of 4.6-4.7
Im not sure how many hours after the initial draining of the curds, you start mixing\braking the curds so they dont get hard and grainy but smooth ,moist and creamy.
Amatuar winemaker,baker, cook and musician
not in any particular order.


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Offline JeffHamm

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Re: Quark
« Reply #35 on: April 05, 2012, 01:47:19 PM »
That looks really good Tomer1.  I drain this 24 hours in the fridge so it's much thicker and would take the shape of a mould.  Makes good cheesecake! :)

- Jeff
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Offline JeffHamm

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Re: Quark
« Reply #36 on: May 04, 2012, 09:50:23 PM »
Hi,

Made another 2L batch of quark earlier in the week as Vanessa wanted to show a friend how to make the German Cheesecake.  They decided to make them in the form of muffins!  These minicheesecakes have turned out great.  They were done after 50 minutes in the oven.  Yum!

- Jeff
The wise do not always start out on the right path, but they do know when to change course.

Offline anutcanfly

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Re: Quark
« Reply #37 on: May 05, 2012, 01:56:35 PM »
Wow! Those lovely little cakes are making me hungry all over again!
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Offline DeejayDebi

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Re: Quark
« Reply #38 on: May 05, 2012, 09:12:45 PM »
Nice mini cheesecakes!

Offline Vina

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Re: Quark
« Reply #39 on: May 29, 2012, 03:43:11 PM »
what a great idea - mini cheesecakes! thanks!


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