Best 7 German Quark Recipes
**Discover the Delightful World of German Quark: A Versatile Dairy Delicacy**
Embark on a culinary journey to explore the wonders of German quark, a unique and versatile fresh dairy product that holds a special place in German cuisine. Renowned for its smooth, creamy texture and mild, slightly tangy flavor, quark bridges the gap between yogurt and cream cheese, offering a delightful addition to both sweet and savory dishes. This versatile ingredient can be enjoyed on its own, spread on bread, or incorporated into various recipes, ranging from classic German dishes to modern culinary creations.
In this comprehensive guide, you'll find a collection of delectable recipes that showcase the diverse culinary applications of quark. From traditional German quark recipes like fluffy quark dumplings and creamy quark cheesecake to innovative recipes like savory quark tarts and refreshing quark parfaits, these recipes offer a tantalizing array of flavors and textures to suit every palate.
Whether you're a seasoned cook or a culinary novice, this guide provides step-by-step instructions, detailed ingredient lists, and helpful tips to ensure success in your kitchen endeavors. Dive into the world of German quark and experience the delightful taste and versatility of this unique dairy gem.
EASY-MADE GERMAN QUARK
This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.
Provided by FrankW
Categories World Cuisine Recipes European German
Time 3h10m
Yield 28
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
- Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
- Cook in the preheated oven for 2 hours and 15 minutes.
- Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg
GERMAN QUARK
This recipe was found on The German Corner website. This is an easy overnight instruction on how to make quark. Quark is a German dairy product similar to sour cream. It is used to make German Cheesecakes and other desserts and dishes. It is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! You will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.
Provided by Mom2Rose
Categories Cheese
Time P1DT6h
Yield 1/4 1/2 lbs.
Number Of Ingredients 2
Steps:
- Pour buttermilk into pyrex baking dish.
- Cover with lid and put into oven overnight at lowest temperature (150F).
- The next morning line the colander with cloth and pour the lumpy buttermilk into it.
- Cover with the ends of the cloth and let drain into sink for about 6 hours.
- This process can be accelerated by putting a bowl filled with water on top.
- This recipe will yield about 1/4-1/2 lbs. of quark.
HOW TO MAKE GERMAN QUARK
Quark is not easily available in most non German countries, and it cannot really substituted by ricotta or creamcheese. But then it's not really difficult to make. This is the way we made it at my friend's house in a tiny village in the Black Forest where I spent my summer vacations when I was 13. 1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.
Provided by Mia in Germany
Categories German
Time P1DT4h5m
Yield 1 , 1 serving(s)
Number Of Ingredients 2
Steps:
- Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
- After 16 hours, it should have turned into soured milk.
- Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
- Let cool and pour into a sieve lined with a cheesecloth.
- Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).
Nutrition Facts : Calories 1408.8, Fat 80.4, SaturatedFat 50, Cholesterol 307.4, Sodium 1076.2, Carbohydrate 103.2, Fiber 0.1, Sugar 0.4, Protein 72.1
QUARK-TASCHE ( GERMAN CHEESE PASTRY )
Many years ago while on vacation in Munich, Germany, I stopped in a bakery for a snack. The pastry I had has stayed at the back of my mind for about 10 years now. This is my attempt at re-creating it. It is still kind-of a work in process, so please feel free to add more sugar or lemon juice as you like.
Provided by flower7
Categories Breads
Time 1h10m
Yield 8 pastries
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Combine quark, lemon juice and 3-4 tsp sugar. Taste and adjust juice and sugar to taste if necessary.
- Add egg and stir to combine.
- Unroll crescents and separate into large (roughly) squares (two per package of dough). Pinch together seams as much as possible.
- Measure out about 2 Tablespoons of cheese mixture and place in center of square.
- Take hold of two opposite corners of dough and bring to a point in the center, bringing the other two corners in to meet them, so that you are left with roughly a square filled pastry.
- Sprinkle squares with about 1/2 tsp sugar each and bake for about 14 minutes or until browned and puffed.
- Allow to cool and enjoy at room temperature.
- Refrigerate or freeze any leftovers.
QUARK (GERMAN CHEESE)
A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.
Provided by Dee514
Categories Cheese
Time P1DT15m
Yield 1/2 Pound
Number Of Ingredients 2
Steps:
- You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
- If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
- Mix the milk with the yogurt in a basin.
- Put in a warm place for 4 to 5 hours to set as solid as yogurt.
- If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
- Remove and keep in a warm place for 4 to 5 hours.
- Pour the mixture into a sieve lined with a scalded clean cloth.
- After an hour put a plate on top to weight and encourage the whey to drip through.
- The curds in the cloth are the cheese (Quark).
- Cover and store the Quark in a cool pantry, and it will keep for about a week.
- You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
- Store the whey in refrigerator and use within 2 days.
GERMAN CHEESECAKE (MIT QUARK)
This recipe came from my Oma, my German grandmother from Hannover. The original was in grams, but fortunately my mum translated it into cups for me. It is different from a North American cheesecake, less thick and creamy, with a different flavour entirely.
Provided by MummaKat
Categories Cheesecake
Time 1h20m
Yield 1 cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350F.
- Mix pastry ingredients together. Press 2/3 of the pastry onto the bottom of a springform cake pan. Press the remaining 1/3 in a 3 cm high ring up the sides of the pan.
- Drain the quark and mix it with 1/2 cup of the sugar, the custard powder, egg yolks, corstarch, and flavouring. Add milk, and the raisins or cherries.
- Beat the egg whites with the remaining 1/4 cup sugar til stiff. Fold gently into the rest of the filling. Pour into the springform pan.
- Bake for 60 minutes.
GERMAN QUARK CRUMB BARS
These bars are delicious! They have a crumbly topping and a cheesecake-like filling on the inside - what's not to like!
Provided by Mom2Rose
Categories Bar Cookie
Time 1h
Yield 1 pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
- Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
- Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
- Bake at 350F for 10-12 minutes.
- Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
- Bake 30-35 minutes. Cool before cutting.
- STORAGE: Keep refrigerated but bring to room temperature before serving.
Nutrition Facts : Calories 4741.8, Fat 197.9, SaturatedFat 120.4, Cholesterol 860, Sodium 2357.2, Carbohydrate 685.7, Fiber 11.8, Sugar 352.1, Protein 59.7
Tips:
- For a smooth quark, make sure to blend it until it is completely smooth.
- If you don't have a blender, you can also use a food processor or a fine-mesh sieve to achieve a smooth consistency.
- Quark can be used in a variety of dishes, both sweet and savory. It can be used as a spread, a dip, or a filling. It can also be used in baking or as a thickener for soups and sauces.
- Quark is a good source of protein, calcium, and other nutrients. It is also low in calories and fat, making it a healthy choice for people of all ages.
Conclusion:
Quark is a versatile and delicious fermented dairy product that can be used in a variety of dishes. It is a good source of protein, calcium, and other nutrients. Quark can be made at home or purchased at most grocery stores. If you are looking for a healthy and delicious way to add protein and calcium to your diet, quark is a great option.
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