110 topfenpalatschinken quark Recipes

quark, butter, flour, lingonberries, soft brown sugar, quark, sugar, vanilla bean paste, flour, cream, egg

live culture plain yogurt or 4 tbsp wine vinegar or 5 tbsp fresh lemon juice, whole milk

cultured buttermilk (1% fat), skim milk , as needed, kosher salt , to taste

millet (washed and drained ), water, vegetable bouillon cube, onion, carrot (or any other crunchy vegetable that takes yer fancy), red bell pepper, hot red chili pepper, clarified butter or coconut oil, low-fat quark cheese or 1/2 cup low-fat ricotta, gouda cheese or 1/4 cup edam cheese, grated, cilantro, chopped (garnish )

miracle whip light, low fat quark or 1 lb low-fat sour cream or 1 lb natural yoghurt, frozen mixed herbs (1 oz packet), paprika, garlic cloves, minced

milk, butter, cakes compressed fresh yeast, quark or sour cream, powdered saffron, sugar, salt, all-purpose flour, raisins (optional), eggs, beaten

butter, white sugar, egg, baking powder, all-purpose flour, quark, oil, white sugar, vanilla sugar, non-instant vanilla pudding mix, egg yolks, egg, milk, fresh lemon juice

this information comes from the net, mainly from askville.com and recipezaar, there are plenty of other sources and tips on quark making and its substitutes

cream-style cottage cheese, dehydrated potato flakes, eggs, salt, sugar, grated lemon rind, raisins, margarine or 1/4 cup butter, sugar or syrup or fruit preserves

quark or 500 g ricotta cheese, cold milk, vanilla sugar, egg yolks, sugar, lemon juice, cream, egg whites, cornflour (thickener)

dried sponge cake fingers, quark, sugar, strong coffee, kahlua, mixed berries, chocolate, finely grated

quark or similar substitute ( cream cheese, ricotta cheese, mascarpone, etc. ), baked garlic*, divided, roasted red pepper puree, salt, divided, prepared basil pesto sauce, cheesecloth , as needed

flour ( 3.5oz), milk ( 1 cup), eggs (size ( m), salt, sparkling water (leave out if not at hand), curds (26.5oz, usually 3 standard containers) or 750 g ricotta cheese (26.5oz, usually 3 standard containers) or 750 g ricotta and cream cheese (26.5oz, usually 3 standard containers), sugar ( 4.23oz), vanilla sugar, lemon , cest, butter ( 1.1oz), creme fraiche ( 7oz), sugar (1.76oz)

white bread (crusts removed , preferably a very sweet bread such as challah or honey bread), nonfat quark (as thick as possible, yoghurt should be pre-strained) or 3 tbsp nonfat fromage frais (as thick as possible, yoghurt should be pre-strained) or 3 tbsp nonfat plain yogurt, to taste (as thick as possible, yoghurt should be pre-strained), artificial sweetener, to taste (granulated ), cinnamon (optional), ginger (optional), nutmeg (optional), applesauce or 3 tsp jam or 3 tsp lemon curd, to taste, nonfat milk, to taste (depending on size of bread )

eggs, sugar substitute (i used erythritol), vanilla bean paste, low-fat quark (or use a low-fat ricotta), low-fat yogurt (i used 0.3%), psyllium husks, ground (you might try it with flax seeds, but i cant vouch for that)

fresh curd cheese , such as topfen, quark, or pot cheese, egg, sugar, salt, all-purpose flour, melted butter, whole fresh apricots, sugar cubes, unsalted butter, fresh bread crumbs, dried out, sugar, ground cinnamon, sour cream, light brown sugar, lemon, juiced, sugar , for dusting, if desired

low fat quark cheese, sunflower oil, egg, sugar, pkt vanilla sugar, flour, baking powder ( 1 tsp b.p ), eggs, salt, low fat quark, eggnog, vanilla pudding powder, sugar, vanilla sugar, raisins, sliced almonds