Cooking & Baking
Related: About this forumHas anyone made quark?
I heard this discussed on The Splendid Table a few weeks ago and I am really interested in trying it. Although I am kind of afraid, there was much reassurance on the program that it is perfectly safe.
Ingredients
2 cups whole milk
1/2 cup cultured buttermilk
Instructions
1. In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk.
2. Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt or crème fraîche, about 1 day.
3. Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained.
4. Use as desired. To store, place the cheese in a glass, ceramic or plastic container. Cover and refrigerate up to four days.
Lionessa
(3,894 posts)no one laughed and it stunk up the room. I've been asked to stop quarking.
(Sorry couldn't resist, carry on.)
Major Nikon
(36,827 posts)Denninmi
(6,581 posts)Up, down, top, bottom, strange, or charm?
And, isn't it hard making something you can never directly observe?
OK, enough of the unwarranted smart-assery. Yes, I have, some basic process as making yogurt cheese. There isn't any safety issue as long as the milk isn't "raw" milk (unpasteurized). The worst that can happen is either wild microbes that give it an off flavor get in there, or if you let it sit out WAY too long, like 4-5 days, mold could form on top. But you won't poison anyone if you follow the method you give above.
FWIW, you can also do the same process with cream, and you get a richer product with higher yield, since there is a lot less whey to come off.
cbayer
(146,218 posts)I think I will try it with milk, and if it comes out ok, I will splurge on the cream.
The description of the finished product sounded really good and we have a hard time getting fresh cheeses (like mozzarella).
maddezmom
(135,060 posts)but it's the equaliviant to Fromage Frais:
Fromage frais is a soft, fresh cheese, similar in taste to cream cheese but much lower in fat. It's smooth and creamy. It is not the same as Fromage Blanc.
Substitutions: Ricotta, cottage cheese, (both also low in fat); cream cheese
http://thymeforcooking.com/kitchen/dairy.html
first time I even heard about it was when I was on the Dukan Diet.
HappyMe
(20,277 posts)danial3262
(11 posts)pscot
(21,024 posts)is the goto source for fermented curd.
http://biology.clc.uc.edu/Fankhauser/Cheese/Cheese.html
cbayer
(146,218 posts)try again.
cbayer
(146,218 posts)It solidified more - consistency or cream cheese and in a mozzarella type ball.
Did not have a lot of flavor, but it was really good on some brown bread and in crepes.
Definitely going to do this on a regular basis.