This may be handy in the index. So I will label this'
QUARK CHEESE
I will be baking some more cheese cake in next few days. Made my Quark Cheese. It is in the new method, that produces the creamy version. It does take longer than the way I have been doing it before. BUT...... I'm in no hurry.
The pictures show the progression and the end result.
First picture is milk that has already soured, and set. It is 2 gallons of 2% milk.
Rest are quite self explanatory. placing the contents into a cheese clothe lined, colander. Allow to drip/drain the whey for 2 days. I had the containers inside my refrigerator all the drip time.
The pictures on my scale show the finished product. It shows in Grams. It shows about 3000 grams,, that is 3 Kilos. which is equal to about 6..6 pounds.
Last pix is the whey. It is a little over one gallon. We use it in soups, and when I bake bread. I substitute some whey for the water portion in bread recipes. Gives regular yeast raised bread a hint of sour, like sourdough.
I am including link to Recipes of Europe, Their method of making Quark, I followed their directions. Only difference I made,, I used the culture produced by my sour cream. They use Buttermilk. I'm almost sure it is the same bacteria strain doing the action.
https://www.recipesfromeurope.com/german-quark-recipe/
My other method that my Mom thought me is in the Index. Here is a quick link for easy view. It is a 2 day process, rather than the NEW method I just did, that stretches' into 4 days or more.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25522379
Try with about 16 oz of milk, (at about 85°F ) (warmed milk starts to work earlier, but cold milk will work also, just takes longer to get going) and a heaping tablespoon of Sour cream. Stir/mix well. Let stand on your counter about 24 hours. You will notice when it's set. Then just strain through coffee filter. You may have to first refrigerate the set milk for another day before straining.
QUARK CHEESE
I will be baking some more cheese cake in next few days. Made my Quark Cheese. It is in the new method, that produces the creamy version. It does take longer than the way I have been doing it before. BUT...... I'm in no hurry.
The pictures show the progression and the end result.
First picture is milk that has already soured, and set. It is 2 gallons of 2% milk.
Rest are quite self explanatory. placing the contents into a cheese clothe lined, colander. Allow to drip/drain the whey for 2 days. I had the containers inside my refrigerator all the drip time.
The pictures on my scale show the finished product. It shows in Grams. It shows about 3000 grams,, that is 3 Kilos. which is equal to about 6..6 pounds.
Last pix is the whey. It is a little over one gallon. We use it in soups, and when I bake bread. I substitute some whey for the water portion in bread recipes. Gives regular yeast raised bread a hint of sour, like sourdough.
I am including link to Recipes of Europe, Their method of making Quark, I followed their directions. Only difference I made,, I used the culture produced by my sour cream. They use Buttermilk. I'm almost sure it is the same bacteria strain doing the action.
https://www.recipesfromeurope.com/german-quark-recipe/
My other method that my Mom thought me is in the Index. Here is a quick link for easy view. It is a 2 day process, rather than the NEW method I just did, that stretches' into 4 days or more.
https://www.backyardchickens.com/threads/any-home-bakers-here.921333/post-25522379
BigBlueHen53
Earlier you had some questions about quark, and Yogurt. I'm posting this with you in mind,,, to maybe try a small batch, and strain like you do Greek Yogurt.Try with about 16 oz of milk, (at about 85°F ) (warmed milk starts to work earlier, but cold milk will work also, just takes longer to get going) and a heaping tablespoon of Sour cream. Stir/mix well. Let stand on your counter about 24 hours. You will notice when it's set. Then just strain through coffee filter. You may have to first refrigerate the set milk for another day before straining.
