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I would describe this homemade cheese as a cross between a sour cream and a cream cheese. It has a creamy, sour profile that makes it perfect for baking. Use it in a cheesecake or as the traditional filling for German Strudel.
Prep Time: 10 min
Additional: Sets overnight & draining time
Cook time: 2 hrs
Yield: approx. 2 cups
Glass 9x11 inch baking dish
Pre-heat your oven to 175F. Pour buttermilk into the glass baking dish and place in preheated oven for 2 hr, uncovered.
After 2 hr turn the oven off and let the dish sit in the oven overnight.
The next morning remove the dish. The milk should be thick and yogourt-like.
Line a large bowl with a double layer of cheesecloth and transfer the contents of the baking dish into the bowl. Tie up the cheesecloth and allow it to drain for a few hours.
The milky mass left in the cheesecloth is your quark. Transfer to a jar and keep in the fridge for up to 2 days or use immediately.
Zhuzh it up!
To use immediately in a strudel, mix together 1 cup quark, 1/2 cup sugar, 1 egg and lemon juice. Blend so there are no lumps and spread on top of breadcrumbs on the strudel pastry. Follow baking instructions on the strudel recipe.
Quark cheese can be used as a substitute for cream cheese in a cheesecake recipe. I haven't tried it yet, so let me know if you do!
This amazing recipe was written by Valerie Lugonja. Find it on the A Canadian Foodie website