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Prep Time: 2 Minutes Cook Time: 600 Minutes |
Ready In: 602 Minutes Servings: 8 |
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I have been unable to find Quark at our local supermarket so decide to look for a recipe on the internet. Voila, it was there on a blog by Peanut Butter Boy. Sounds easy enough and I can't wait to try it. Hopefully I'll be able to use it instead of Ricotta which it ridiculously expensive in NZ as it is imported from Australia. Have now made this recipe and can confirm that it was extremely easy to make and totally delicious. No more store bought cheeses for me. Ingredients:
1 liter cultured buttermilk (1% fat) |
1/4 cup skim milk, as needed |
kosher salt, to taste |
Directions:
1. Set oven to 150F (65 degrees C). Pour buttermilk into the baking dish and cover with a lid or tinfoil. Place the dish in the oven and let it sit overnight, or about 8-12 hours.
2. In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen or cheese cloth. Spoon or pour the contents of the baking dish into the strainer. You’ll notice that the curd (solid) has partially separated from the whey (liquid). Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or sealed container with water and place on top to weigh it down. 30 min seemed sufficient.
3. Place the contents into a bowl and refrigerate. Once chilled, add milk, 2Tbsp at a time until it is smooth and easy to spread with a texture similar to creamy ricotta cheese.
4. Add salt to taste.
5. Makes 8oz or about 1 to 1-1/2 cups.
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