in Recipes

Homemade quark (cottage cheese)

updated

Spread the love

Ingredients for 1 servings:

  • 1 liter of milk (premium milk)
  • 20 ml buttermilk, 1 pinch rennet extract
  • 1 small jar of water (shot glass)

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Heat the milk to 22-24 degrees Celsius, add the buttermilk as an acid culture. Wait 15 minutes, then dissolve the rennet in a little water (about a shot glass full) and add it to the milk. Let it curdle at room temperature for 1 day. Cut the curd into cubes (about 5 cm) and let it curdle for another 15 minutes. Scoop the curd into cheesecloth (e.g., a cloth diaper) and let it drain.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Franzbrötchen

Scandinavian salmon muffins