Quark is my new obsession. Even the name is fun to say! It is a fresh cheese traditionally made in Germany, which makes this another exploration into the foods of my ancestors (last week I was exploring my Scottish heritage with a traditional Burns Supper ).
Quark is one of the the oldest cheeses in Europe and has been enjoyed by Germanic people since at least the first century CE, when Roman author Tacitus described it in his writings. Tacitus kind of makes my blood boil, but I do like to imagine the Barbarian hoards sweeping through Europe with quark in their saddlebags. But what can I say, our little family are just berserkers at heart. Cheese, Barbarians…I am really starting to appreciate this lineage.
Back to the cheese: Quark comes in three types – a lower fat version called Magerquark, which can be used much in the same way as yogurt and viewed as a health food in Germany and Austria, a full fat version with added cream called Sahnequark or “cream quark” that is typically a base for a variety of many delicious desserts and then regular quark made with whole milk.
I first tasted quark a few months ago when I saw it at the store produced by Vermont Butter & Cheese Creamery. and quickly found many delicious uses for it. It is a bit pricey at almost $4 for a small tub. Once I realized this was going to be a staple for me, I decided to consult my favorite cheese making book, Home Cheese Making: Recipes for 75 Delicious Cheeses to see if there was a recipe. To my delight I found a recipe on page 99, and discovered how easy it was to make using a buttermilk culture. A word about the book, if you are at all into making cultured dairy products, and don’t have this book, you should get it. For under $10 it is a real treasure trove of fantastic recipes, from really really easy, to artisanal and the instructions are very down to earth.
Be warned one recipe makes a lot of quark – so you want to make sure you have some ideas of what to do with it once it is made. I tried my hand at a no-bake cheesecake using agar-agar to create the right texture but it didn’t congeal and so I put it in the freezer and tonight we will have frozen quark cheesecake for dessert. I will keep working on a recipe though and post it once it has been perfected.
This is a very versatile cheese – you can use it like sour cream or yogurt. I like to put a dollop on homemade nachos, or add on top of a steaming bowl of beans and rice or tomato soup. For the sweet tooth, you can swirl with raw honey or maple syrup or fruit for a nice and satisfying dessert and I am sure it would be a good ingredient in a variety of cakes, muffins, pancakes and breads. This is an ingredient I will be experimenting with a lot now that we have it in such abundance.
I chose to make the full fat, cream added version of quark, and the texture is wonderfully creamy.
1 gallon creamline milk
1 packet direct-set buttermilk starter
2-3 TBS heavy cream
Heat the milk to 88F, add the starter and mix thoroughly. Cover and let sit at room temperature for 24 hours or until set*
Ladle the curds into a colander lined with butter muslin. Tie the corners of the muslin into a knot and drain overnight (with the colander still underneath). If the quark is too dry the next day add a few more TBS of cream to the finished cheese. Store in a covered container in the fridge for up to 2 weeks. Makes 1-1/2 lbs of fresh quark.
*if you live in a colder climate or prepare this during winter be prepared to wait longer for the curds to thicken and develop. You basically want it to look like runny yogurt before moving on to the next steps.
This post is part of Simple Lives Thursday Blog Hop!