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CHEESE TYPE BOARDS (for Cheese Lovers and Cheese Makers) => FRESH LACTIC ACID COAGULATED - Normally Whey Removed => Topic started by: JeffHamm on March 14, 2012, 01:21:10 AM

Title: Quark
Post by: JeffHamm on March 14, 2012, 01:21:10 AM
Hi,

My wife Vanessa made some cookies the other day that didn't quite turn out right, but she figured turned into crumbs they would be find for a cheesecake crust.  I volunteered to supply the cheese.  So, I searched the boards for a cheesecake recipe, and found one that uses Quark.  I realised, I've never made any of these simple fresh cheeses, where it's just lactic or semi lactic coagulation then drain in a bag. 

Quark

1) warm 4 L milk to 31 C
2) add 2 ice cubes of buttermilk (actually, one might have been fine)
3) sit at room temp 24 hours (I went about 25 hours)
4) transfer curds into a cheesecloth lined collandar (there is a huge amount of curd at this stage, basically, all 4 L is now a very wet, but definate, curd - so my buttermilk icecubes are clearly active)
5) after draining for a couple hours, tie cloth into a bag, and hang over a pot in the fridge over night

And, that should be it.  I've got so much curd right now that I'm not sure it's going to tie into a bag.  Might have to let it drain longer.  Will see.

The curds are definately very tart right now.  I didn't see any call for salt?  Is quark normally left unsalted?

- Jeff

P.S. Oh yah, here's the cheesecake recipe.  It is found in a link that was posted by mtncheesemaker(Pam) on Oct 15, 2011: (http://cheeseforum.org/forum/index.php/topic,330.msg58442.html#msg58442 (http://cheeseforum.org/forum/index.php/topic,330.msg58442.html#msg58442)) for her post with the external link.  She says in her post she had to bake it longer than indicated in the recipe, so keep an eye on it and use your own judgement.


Comments:
This wonderful and creamy German Cheesecake is very light and each bite melts in your mouth. It is not too sweet. This is a dessert that always gets many wonderful compliments.

Ingredients: 

For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
A pinch of salt
2 teaspoons vanilla-sugar
1 tablespoon finely grated lemon rind
1 egg, beaten
1/4 cup granulated sugar
3/4 stick (7 tbsp/3 1/2 oz/100g) butter

For the Filling:
3 egg yolks
3/4 cup granulated sugar
2 teaspoons vanilla-sugar
3/4 stick (7 tbsp/3 1/2 oz/100g) butter, very soft and at room temperature
6 oz. heavy cream
17 oz. (500g) Quark - A light yogurt type cream cheese* (see note below for Quark substitutions, if needed)
1 1/2 tbsp. cornstarch
3 egg whites
Pinch of salt
Instructions:
For the Crust:
Sift the flour, stir in the baking powder, salt, vanilla-sugar, lemon peel and sugar, then rub in the butter and knead to a smooth consistency with the egg. Place dough in a plastic bag in the refrigerator for 1 hour.

Preheat oven to 300 degrees F (150 C). You will need a 9 or 9 1/2-inch springform pan.

Roll out the dough on a well-floured work surface, then form it into a ball again and roll it out a second time. (This dough is the worst behaved of any I have ever had to deal with, but the double rolling helps tame it, and the end result IS worth the hassle). Place dough in bottom of a 9 or 9 1/2-inch springform pan, pressing it up the sides almost to the top. Set aside.

For the Filling:
Beat the egg yolks with the sugar and vanilla-sugar until pale and foamy. Add the softened butter and beat well, then add the heavy cream and beat again. Add the quark and stir until the mixture is smooth and throughly combined.

Whisk the egg whites with the salt until very stiff, then very gently fold in the quark mixture, also adding the sifted cornstarch a little at a time. Pour the filling into the crust shell and gently wobble the pan back and forth until the surface is smooth. Trim the dough, leaving about 1 inch (2 1/2 cm). Bake in preheated 300 degrees F (150 C) oven for 50 to 60 minutes (longer if necessary) until well risen and golden - it resembles a souffle at this point (It will sink in the middle quite dramatically - don't worry, it's supposed to do this). Turn the oven off, and let the cheesecake rest in the oven for 15 minutes; then remove it from the oven, cool for an hour or so at room temperature, and refrigerate for several hours before releasing sides of pan and serving. (I make mine the day before I need it). This cheesecake is very nice served with sliced strawberries, or a raspberry sauce. Keep cheesecake stored in the refrigerator, covered.

*Note:
There are 3 substitutions that can be used for the Quark in this recipe if Quark is not available. One is to use farmer’s cheese, another is to purée cottage cheese in a blender or food processor, and the third is to purée eight parts of ricotta cheese with 1 part of sour cream in a food processor.

Makes 12 servings.
Title: Re: Quark
Post by: Vina on March 14, 2012, 02:08:48 AM
Hi!
in my country we make similar cheese to Quark and I use it for cheesecakes.
My recipe is very similar and also doesn't call for any salt.
Title: Re: Quark
Post by: Bob on March 14, 2012, 02:56:46 AM
Jeff,

No need to salt it if you are using it in a cheesecake. Makes a very nice cheesecake base, just add enough sugar to taste. I salt mine to taste if I'm going to use it as a spread or dip. Great with some relish mixed through and spread on biscuits.

These cheeses are so simple to make, I don't really call it cheesemaking! No curd cutting, no hooping, no maturing.......but simple, easy and tasty!  :)
Title: Re: Quark
Post by: JeffHamm on March 14, 2012, 12:38:45 PM
Great!  Thanks everyone.  I ended up with about 1.3 kg (inlcuding the weight of the plastic mixing bowl, which I forgot to weigh before loading it up) of Quark from the 4 L.  That means there will be lots left over after the cheesecake is made, so I may add a bit of salt after that. 

Here's a photo of my first fully lactic fresh cheese. 

- Jeff
Title: Re: Quark
Post by: Corina on March 14, 2012, 01:20:49 PM
I make the same thing but with milk that has  gone sour by itself. ;D
Because I have fresh milk at hand, from cows, sometimes my boys forget to put it bak in the fridge, so sometimes it gets sour. So, I let it sit a few more hours until it is coagulated, then put it in a cloth and hang it in the cellar to dry. If it is draineD not to much I use it for cheese tart or for cakes cream. If I drained it more, it is like fresh cheese and I use it in something that here it is called papanasi. ;D
Title: Re: Quark
Post by: JeffHamm on March 14, 2012, 02:29:10 PM
Hi Corina,

I think quark was originally made just as you say, leave fresh milk out to coagulate, then bag and drain it.  What is  papanasi?  Do you have a recipe that you could share.  I'm going to have a bunch of this left over, and it would be nice to use it all up. 

- Jeff
Title: Re: Quark
Post by: DeejayDebi on March 14, 2012, 06:20:03 PM
Papanasi - Romanian Cheese Pancakes

4 cups Farmers Cheese
1/2 cup flour
8 eggs
1/2 teaspoon salt
6 tablespoons sugar or Splenda
2 teaspoons lemon zest
1/2 cup vegetable oil
1 1/2 cups sour cream or Creme Fraiche
2 tablespoons vanilla
       
Heat a griddle until sizzling. In the bowl of an electric mixer whip the cheese, eggs, flour, 1/2 of the sweetener, lemon zest, and salt. Scoop approximately 1/4 cup of mix on to griddle for each pancake. Cook until golden brown on each side and the batter does not spring back when touched with the finger. Mix the sour cream with the remaining sweetener and the vanilla. Top pancakes with sour cream mix. Drizzle a teaspoon of raspberry or strawberry sauce if desired. Serve hot.


Sounds yummy!
Title: Re: Quark
Post by: JeffHamm on March 14, 2012, 08:48:34 PM
Thanks for that!  They do sound yummy!

- Jeff
Title: Re: Quark
Post by: Corina on March 14, 2012, 11:35:22 PM
Thanks Debi, that is almost as I make it.
In my recipe I also add two teaspoons of baking powder, to make them fluffy, and I do not add sugar to the mix, only  to the sour cream sauce.
I take one very full tablespoon from the mix, put in on a plate where I have some flour, and with my hand I make a ball moving it in the plate so as it gets covered with flour, but so as not to press the ball too much.
Then, I pres the ball a little, and put a finger in the middle making a hole,like in doughnuts.
Cook them in a pan with hot oil, two  fingers deep, until golden brown, then take them out on a paper towel or on a rack to dry the oil in excess.
They are very fluffy inside and light and a little crisp on the outside.
I serve them with the ourcream sauce and a spoonfull of bitter cherry jam .


This is the cookes version, I als o have a boiled version,, which is great.
Title: Re: Quark
Post by: Vina on March 15, 2012, 01:23:07 AM
Wow! what a yummy discussion :) Thanks for sharing an interesting recipes!
Title: Re: Quark
Post by: Boofer on March 15, 2012, 02:34:43 AM
6 tablespoons sugar or Splenda
Please use sugar, honey, Stevia, or other natural sweeteners, but not Splenda (Sucralose) (http://www.steviacafe.net/dangers-of-splenda).

Dangers of Splenda (http://www.womentowomen.com/healthyweight/splenda.aspx)

"Sucralose, incidentally, was discovered in the 1970s by researchers looking to create a new pesticide."

Sorry to cast a shadow on such a yummy thread....  :(

-Boofer-
Title: Re: Quark
Post by: Corina on March 15, 2012, 02:44:48 AM
I use sugar, honey can stiffen the finalproduct, however, if it gets to the next day, it will soften again. In my house there are no leftovers when I make them!

So true about Splenda.
Title: Re: Quark
Post by: DeejayDebi on March 15, 2012, 05:03:11 PM
My sister loves that stuff and I still think it tastes like crap. She had her battles over the years with eatting disorders and she is afraid of sugars and fats. I'm a big fan of using honey, apples and roasted red peppers for sweetening foods. Molases is good too. I have been experimenting with Agave necture the past year or so trying to find things for the diabetics in my life to enjoy - I like that pretty much as well.
Title: Re: Quark
Post by: Corina on March 16, 2012, 12:10:13 AM
Red peppers? Interesting...can you describe that please, somewhere, so as not to destroy Jeff's Quark?
I also use honey very much, as we have a lot of bee keepers in the area and buy honey by the bucket. ;D
Title: Re: Quark
Post by: DeejayDebi on March 16, 2012, 12:32:13 PM
Sure Corina I will make a thread ... somewhere else.
Title: Re: Quark
Post by: JeffHamm on March 17, 2012, 01:04:08 AM
Hi,

So, Vanessa made the German Cheesecake from the recipe posted above.  It required a bit more time in the oven than the recipe called for (maybe an extra 8-10 minutes) to get the top properly browned.  It's in the fridge now, will try it tomorrow.  Yum!

- Jeff

Title: Re: Quark
Post by: DeejayDebi on March 17, 2012, 01:18:04 AM
Mmmmmm when should I arrive???   ;)
Title: Re: Quark
Post by: Corina on March 17, 2012, 01:54:10 AM
Oh, not today, I try not to eat too many sweets.....oh, how nice, please make photos hen you open it.
Title: Re: Quark
Post by: Boofer on March 17, 2012, 10:24:47 AM
Looks great, Jeff! Good job, Vanessa.  8)

-Boofer-
Title: Re: Quark
Post by: JeffHamm on March 17, 2012, 11:34:45 AM
The cutting will be today, so see you all soon! :)  This was the first cheesecake Vanessa's ever made, so she's very pleased with the outcome.  I'm impressed as well.  Also, we still have a lot of quark left, so, she might just have to make her second cheesecake very soon. 

- Jeff
Title: Re: Quark
Post by: DeejayDebi on March 17, 2012, 01:54:40 PM
Tell vanessa she did well and we are all proud of her cheesecake. It is very easy to mess up a cheese cake!
Title: Re: Quark
Post by: Threelittlepiggiescheese on March 17, 2012, 02:14:28 PM
A cheese to the cake
Title: Re: Quark
Post by: JeffHamm on March 17, 2012, 02:56:20 PM
Thanks from Vanessa to everyone!  We tasted it this morning, but remember, cheesecake is not just for breakfast anymore! :)  It is very good.  I'm afraid the cut job was a bit messy, but here's a shot of the interior.  Presentation could be improved, but the taste more than makes up for it. 

- Jeff

Title: Re: Quark
Post by: DeejayDebi on March 17, 2012, 07:33:53 PM
Looks delicious! Also looks like we went to the same class for hacking a cake. I always mutilate cakes and pies when I cut them - don't know why. Except that I often use this little knife with a 3 inch blade for doing it and it's never long enough but I do it anyway.
Title: Re: Quark
Post by: anutcanfly on March 17, 2012, 08:36:56 PM
Lovely Jeff!  I gained two pounds just drooling at it!  Sometime before the year is out I just gotta do a cheese cake with Chevre.  I've used it for ice cream and I'll bet it would be great for cheesecake as well.
Title: Re: Quark
Post by: JeffHamm on March 17, 2012, 11:15:53 PM
Thanks!  Oh, and we didn't eat all that cut between the two of us (just so you know).  Some was given to the neighbors too!

- Jeff
Title: Re: Quark
Post by: Threelittlepiggiescheese on March 18, 2012, 09:15:06 AM
Thanks!  Oh, and we didn't eat all that cut between the two of us (just so you know).  Some was given to the neighbors too!

- Jeff

suuuurrrreeee it was  >:D
Title: Re: Quark
Post by: DeejayDebi on March 18, 2012, 01:34:46 PM
It wasn't me though I sure wish it were! :P
Title: Re: Quark
Post by: Corina on March 18, 2012, 02:06:05 PM
Wow, i love that! Oh, I really must try it, there is no escape!
Title: Re: Quark
Post by: DeejayDebi on March 18, 2012, 03:09:13 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!
Title: Re: Quark
Post by: Threelittlepiggiescheese 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
Title: Re: Quark
Post by: Vina on March 19, 2012, 05:38:36 AM
my compliments to Vanessa's cheesecake!
Title: Re: Quark
Post by: cheeseslovesu 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.
Title: Re: Quark
Post by: JeffHamm 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
Title: Re: Quark
Post by: Tomer1 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.

(http://www.ynet.co.il/PicServer2/02022009/2074667/23075322_wa.jpg)

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.
Title: Re: Quark
Post by: JeffHamm 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
Title: Re: Quark
Post by: JeffHamm 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
Title: Re: Quark
Post by: anutcanfly on May 05, 2012, 01:56:35 PM
Wow! Those lovely little cakes are making me hungry all over again!
Title: Re: Quark
Post by: DeejayDebi on May 05, 2012, 09:12:45 PM
Nice mini cheesecakes!
Title: Re: Quark
Post by: Vina on May 29, 2012, 03:43:11 PM
what a great idea - mini cheesecakes! thanks!