Hi Chelsea, you probably won't see this but here goes, if you are looking for something to do with all the whey, other than give it to the pigs, I can highly recommend making brunost, or brown cheese. It's extremely popular in Norway. It's not a true cheese, but It's sliceable and sweet and nutty, just absolutely delicious. Basically you caramelize the whey then add a bit of cream or milk and then let it set in a square container. There are loads of recipes and tutorials online, and I think it is something you would really enjoy 😊
being German myself, you can also have a crust less cheese cake just rub butter on the bottom of your pan and sprinkle with breadcrumbs. Then pour in the cheese mixture.
Live in PA & we call it chicken pot pie but it really is like a chicken soup w/ 2x2 noodles. We can purchase the noodles in a bag called bot boi noodles at some local grocery stores. My grandmother used to make them from scratch & they were the best.
You are a women of substance❤ I was raised in the country in the United States, Missouri. And all I see you doing was my childhood Memories. I love the life style you are living🙏💯your best life. I turned into a city girl moving to the state of California. I’m a RN nurse❤ I only had one child. But I do grow my veggies on my patio every year. And herbs. And I’m a devoted to helping farmers market. I get all what I can not grow there each week. Blessings and thank for sharing your farm life, recipes and all your farm animals❤ Godspeed
Your bot boi is similar to our bull dumplings, somebody actually told us so when I was a youngun. But with ours we cut up a big pot roast into chunks, slow cooked it with some large diced onions, salt and pepper, and let it slow simmer for a good bit, add in some diced carrots and potatoes, let them slowly get done, and add extra beef broth if need be, then add biscuit dough made with buttermilk and lard, they were pinched off pieces of dough that had a fair amount of flour coating them, let that slow simmer for half an hour or so. It had more of a really thin gravy than a soup broth. But my Nanie was waiting on my Papa to come in late one evening and put it in the oven because she was canning something on the stove top, and she pretty much got busy and forgot about it until Papa came through the door, then she ran to grab it from the oven and found that the dumplings had browned on top. Thought she was gonna cry because of it, but it was incredible, and even though she protested, because she had nearly ruined the whole thing by browning it, and everybody requested that she make it like that again, she would brown the top of it after that. I told other family members how this near mishap turned out to be incredible, but being a seriously little youngun, they wouldn't believe me until they talked to Nanie, then everybody started cooking their bull dumplings the same way. When my uncles started marrying off a few years later, this was one of the dishes they wanted their wives to learn to make, but my Nanie just about crumbled into a heap, saying she was too tired working the farm and cooking her own meals to learn some "city girl" how to boil water. Two of my uncles thought if they asked her to teach them to make it, that she would do it, but she said she just couldn't, then she thought about it and said that they should take me to spend the night with them so I could show their city wives how it was done. Their wives thought it was a joke and just a ploy to get them to babysit me for a bit. But once we got in the kitchen, I showed them what for, and it turned out great. One of my uncles told Nanie that it turned out as good as, if not better than hers, but didn't know if it was because of his wife's cooking or me. With a seriously serious tone, I said, I don't think it was her doings. They all got a good laugh from it. But over the next few years, I'd stay with them on weekends here and there to show them how to cook something else, or in some cases, show them how to make something again. They had a hard time coming to terms with the fact that a youngun that hadn't even started school yet knew more about cooking than they did. Our family had some pretty strong Appalachian roots, and it seems like most all meals were served with cornbread, if not biscuits or loaf bread, or on rare occasions, rolls. But either way, some kind of bread was served, even with bull dumplings and chicken dumplings. Some folks say that's just too much bread, but when you're trying to fill every stomach at a large table, you were more likely to get an extra piece of bread than an extra serving of something else more costly to make. Even though we're all old folks now or getting to be old folks, I've noticed that all of us still serve cornbread regularly, and still serve it with bull dumplings.
My dad's mom's side was from the south. Being raised by his grandma, he was quite the cornbread snob. She was an incredible lady and taught me, age 6, how she made ham & beans. Still make them her way age 70.
I would take your cheesecake over the famous New York cheese cake any day!😋😋 All incredibly fresh ingredients right from your farm. What a humble sense of pride.❤
My husband’s mother made pot pie with beef, potatoes chunks, and the homemade noodles, then served it with raw chopped onions on top. There was always bread as well. I put carrots in to add a veggie. Too many carbs, but that’s the way hard working people would eat. Central PA. 💙
My grandma made Pot Pie (more like beef & noodles) like that as well! I never knew why it was called pot pie, as I know it’s traditionally made in “pie form” My dad taught me to make it, before he passed and it was pressure cooked beef roast and then just dropped the “noodles” into the broth after the meat was done. My great-great grandfather came to Iowa from Pennsylvania at 16 as the eldest of 12 kids! He got the boot when he turned “of age” & landed in Iowa! I am LOVING all the old recipes you are making, history absolutely fascinates me as well!!!
I just found your channel the other day and am enjoying it. Nice to see you live in an area I know, 150 Mile. I’m originally from Kamloops, lived in Williams Lake for 4 years, and have been in Hinton Alberta for 30 years now. I was so excited to see your greenhouse, and also you making the cheesecake, and might I say, it’s the only way I make it. My dad is German, and it’s the only type of cheesecake we’ve ever made. If I can’t find quark, cottage cheese is a good substitute. I’ll continue to watch, and as a gardener myself, I will enjoy see the growing garden over the summer. 🤗❤️
Wow!!! I lived in Seal Beach for about 15 years and used to go to Leisure World to visit my friend’s grand parents who lived there. LW is a retirement community in Seal Beach, (Southern) California (about 2.5-3 hours north of the Mexican border). There’s also a LW Laguna Beach, California…about one hour south of Seal Beach. Love all of these vintage recipes that you are sharing with us ❤
I spent meny summers at the Beach in Seal Beach. My Great Aunt lived in the Laguna one. Used to do meny night walks with my mom by the pier. Getting an ice cream at the shop then walk on pier/ Beach for a bit. So meny good memories.
I lived in Germany with my husband when we were first married, met in manitoba where he was posted to Shilo with the German military. I make a Kase Shane Torte, which uses quark and the base is a thin cake, it also has mandarines pieces, quark, gelatine, sugar and whip cream. Love your videos
Käsesahnetorte with Mandarin oranges, my favorite. Since I can’t find Quark here I use Fage Greek yogurt (2%)and let it drain in the refrigerator over night. ( in a cheese cloth or plastic fine strainer) It works perfectly.
Both recipes look delicious. I am glad your dairy cows are doing so well. Honey appears to really be an asset to the ranch. She appears so sweet and easy to deal with. Thank you for the video and looking forward to your next one.
From the Netherlands here. We also make our "cheesecake" with quark, it's called a Kwarktaart. I live in AB, Canada now and it's hard to find quark here, and I miss eating the cake. loved seeing you make it, in Nl it's also commonly made with a crust. Funny thing is that it's actually a super common type of "boxcake" (probably the easiest one I'd say), you add quark and a few other things and you are done. The only difference is that it's not baked, you just let it set in the fridge.
Hoi Ellen, Ik zag nu pas de video, en wilde hetzelfde comment schrijven als jij. Leuk dat je zulke goede herinneringen hebt aan kwarktaart! Groetjes uit een zonnig Zwolle.
Wow Sara Lee does not have a thing on you… yours looks much better…. All your hard work pays off …. You are so informative and I love the way you explain everything….. Thank you 🙏🏼
In the Netherlands we have something that resembles quark, namely Hangop. Hangop is a dairy product that is often eaten as a dessert. Hangop is prepared from buttermilk or yoghurt. Hangop is a dairy product that is easy to prepare at home. Buttermilk or yogurt is poured into a clean tea towel stretched over a dish or hung by the points, which is then drained overnight to obtain the thickened milk product, which then has a quark-like structure.
I'm new to your channel, I live in Central New York and love to cook, bake, garden, and can ( only water bath canning as I'm nervous about pressure canning). I love how easy you make all this look. Keep the videos coming!❤
If you google bot boi, you get quite a few possibilities. But basically they all say the dough ends up being "noodles." Not a pot pie. But the size was right on: 2 x 2. Looks very yummy, and I do love me some BIG noodles! Thanks for the fun!
I love your channel I love to see you in the kitchen cooking just love it I think your thing you're making I think it's a cross between a beef pot pie and a dumpling beef but it sure looks good you making me hungry
So happy for you when you get your milk house done! I know your hands are thankful for the milking machine. 😊 Such yummy looking food comes out of your kitchen!!❤
My grandmother taught me to make a pot pie similar to this. She used chicken broth and ham broth as well as beef broth. Sometimes the only vegetable she had was potatoes.
I looove Quark ... I'm from Germany and miss it and if I find it, it is really grainy and tart... But we always make our normal cheesecake with a crust. I love watching your videos and get soooo many inspirations from you.
That is hilarious! I live in Westminster, California, right next door to Seal Beach. Leisure World is still there. It's a senior living complex with individual homes (not rooms, like in an assisted living facility). I had no idea Leisure World had been there that long!
It makes me so happy to see you cooking and gardening. I work full time and the kids have left home now. The inevitable question of what I did on the weekend…oh pottered here and there aka flat out gardening, harvesting, preserving and cooking, I so love it!
New subscriber from Ontario Canada. Really enjoyed this episode. Everything looked really delicious. My Mom used to make beef stew with tea biscuit/dumplings on top. Great memory. Thanks!
It originates from Eastern Europe, where the German word quark is derived from the Slavic tvarog. This was already written about in the 1st century in the book 'Germania' by the Roman historian Tacitus.
Here in Pennsylvania, it is often referred to as slippery pot pie because the noodles/dumpling replace a crust in what others consider Pot pie. Also, my mother's family was of German ancestry and lived in Baltimore and she would talk about her grandmother having a similar cheesecake called schmerekasse, (sp?)...a spongier cheesecake, some groceries and bakeries would carry it and my Mom would be so excited to find it! Thanks for the memories and your great videos!
What a beautiful cheesecake. I would make the Bot Boi with a beef gravy. I love home canned meats. They help make a quick meal. Thank you for another wonderful video. Have a great day.
The filling for your cheesecake looked so light and fluffy with the beaten egg whites--I've been dieting so you can imagine how good it looked to me! Happy for you to have your new milking machine.
Those square dumplings are what my mother put in her pot pies (chicken, she never made beef). I love that! She learned from her Iowan farm grandmother, I think. But hers was a bit different. The squares go throughout the filling with a full crust on top.
TFS, I definitely need to make cheese cake it looks yummy. When I make pot pies, I do half the size dough strips and try to keep extra flour on the dough which makes the gravy so not so soup like. I also like to add mixed vegetables in the mix.
I made this type of cheese cake all of my life in different variations, often adding raisins or lemon . I make a short bread crust. A typical German recipe would not use graham wafer crumbs but some type of short bread or cake crust. I used to make my own quark as well , when I had dairy goats, but now simply buy it as Costco. Quark can be substituted for cottage cheese if put through a food processor. Yummy cake.
I like how versatile Quark is (German here). We do like it sweet with fruit (sometimes for breakfast with granola) but I really like it savoury as well. With salt/herbs/spring onion on not-white bread. Or as a dip for raw vegetables with spices/lemon juice....Or for cooking/baking. Just today I added it to a soup where the recipe called for creme fraiche which I didnt have. :) Oh and the specific part of Germany I come from has a different sweet dish made with Quark: Quarkkeulchen. Might be something for your children as well. Kind of like pancakes but made with potatoes.
Hahah I totally thought you were yelling "hey honey !" To your husband haha i was thinking wow I really need to work on my enthusiasm when I greet my hubby haha ❤
I make my own yogurt and I make fermented yogurt i make vanilla yogurt , dips and dressing with it. I was intrigued with quark so i watched a German woman make it im going to try it! i watch many videos before i try a new project. Found a source for some raw milk so i see cheese in my future too. I have to tell you i love cheesecake so thats a great bonus!
🥰So wonderful seeing you make real German cheese cake with your homemade quark. Cheese cake was the first thing I thought when I saw you make your own quark. Both the quark and the cake look convincingly original. There are many more German baking recipes with quark that you could try. Mixing the quark with some cream to make it a bit richer or some milk to make is a bit smoother (depending on how dry it is) and then just adding a bit of sugar and some fresh or canned fruit is a delicious quick and simple desert or snack.
Hi Emilie and Chelsea, Further to your sweet use suggestions for quark, I would also like to mention its many savoury uses. I grew up on quark loosened with cream or milk and then mixed with heaps of chopped fresh herbs from the garden (chives, dill and parsley, possibly some finely diced shallot) served over boiled new potatoes. I also use quark as a basis for tzatziki, if and when I can find it in the UK supermarket, which is not all that often... Healthy 🥰
I’d never heard of quark until you mentioned it a few videos back. Since I live alone in a rather tiny space I’m not in a position to try making it. Is anyone aware of a retail shop or online boutique where one can purchase quark?? Hope you and your family are doing well! Cheers, Doc ❤
A membership area is a brilliant idea! Consider me signed up! I'm so thrilled for you (and Paddy) that the new cows have settled in so well. That Kwark makes me dream even harder of the day I finally have my own milk cow. Thank you for sharing these experiences with us!
That's a beautiful cheesecake! I've only ever known them with a shortpastry crust that's brought up the sides, so I'm a bit confused where the 'no crust' comes from, but then again, Germany has many very different regions... I've seen a few giving insporation for future recipes with Quark, so... They're not really recipes, more an idea for the summer when you have a lot of fresh fruit again my family would always thin Quark out with a bit of milk, add sugar (to taste) and mix in fruit (my fam used most commonly Strawberrys, but anything goes), or for breakfast (generally cold where I'm from) we would put a layer of Quark on bread, and top it with either jam/jelly, or sugar (us kids preferred the latter)
My mum was the Vegie grower and the real gardener in our family, and she and Dad retired up the coast to a place called Hawks Nest here in NSW in Australia. And she started plant at the end of winter, and i do wonder do you start to plant at the same time in BC?
Hi Chelsea! Could you possibly let us know what brand of buttermilk starter culture you use to make your quark? Also how much rennet do you add? Thank you!
That’s interesting. I wonder why t1933 was written on the article. Most of the newspaper clippings from that cookbook were from the 20’s and 30’s so maybe someone else did making an assumption.
Hi, Brenda Gant makes dumplings this way and she is from the south! In England they are traditionally made with suet and then rolled into balls. The outside has that suet pastry taste and the inside is light and fluffy. I love the quark and bon chance with your next cheese making project.
I have made cheese for years. That quark looks delicious!! The only advice I would give is to put a cloth and rubber band over the top of the jar while it's culturing instead of the lid so the culture can breathe
The pot pie is not traditional with a pastry crust. It's more like a thick soup with dough squares. I've been eating it all of my life. The cheese cake looks delicious!
I am going to try making cheese. I just done a couple checks and think I can buy coffee cream and the bacterial culture and have homemade cheese cheaper than buying cheese.
Hi Chelsea, you probably won't see this but here goes, if you are looking for something to do with all the whey, other than give it to the pigs, I can highly recommend making brunost, or brown cheese. It's extremely popular in Norway. It's not a true cheese, but It's sliceable and sweet and nutty, just absolutely delicious. Basically you caramelize the whey then add a bit of cream or milk and then let it set in a square container. There are loads of recipes and tutorials online, and I think it is something you would really enjoy 😊
being German myself, you can also have a crust less cheese cake just rub butter on the bottom of your pan and sprinkle with breadcrumbs. Then pour in the cheese mixture.
Live in PA & we call it chicken pot pie but it really is like a chicken soup w/ 2x2 noodles. We can purchase the noodles in a bag called bot boi noodles at some local grocery stores. My grandmother used to make them from scratch & they were the best.
Yes my grandma taught me her trick to getting them so thin. Yummy 😋
@@kimkerley4218 what's the trick?
You are a women of substance❤
I was raised in the country in the United States, Missouri. And all I see you doing was my childhood Memories. I love the life style you are living🙏💯your best life.
I turned into a city girl moving to the state of California. I’m a RN nurse❤ I only had one child. But I do grow my veggies on my patio every year. And herbs. And I’m a devoted to helping farmers market. I get all what I can not grow there each week. Blessings and thank for sharing your farm life, recipes and all your farm animals❤ Godspeed
Your bot boi is similar to our bull dumplings, somebody actually told us so when I was a youngun.
But with ours we cut up a big pot roast into chunks, slow cooked it with some large diced onions, salt and pepper, and let it slow simmer for a good bit, add in some diced carrots and potatoes, let them slowly get done, and add extra beef broth if need be, then add biscuit dough made with buttermilk and lard, they were pinched off pieces of dough that had a fair amount of flour coating them, let that slow simmer for half an hour or so.
It had more of a really thin gravy than a soup broth.
But my Nanie was waiting on my Papa to come in late one evening and put it in the oven because she was canning something on the stove top, and she pretty much got busy and forgot about it until Papa came through the door, then she ran to grab it from the oven and found that the dumplings had browned on top.
Thought she was gonna cry because of it, but it was incredible, and even though she protested, because she had nearly ruined the whole thing by browning it, and everybody requested that she make it like that again, she would brown the top of it after that.
I told other family members how this near mishap turned out to be incredible, but being a seriously little youngun, they wouldn't believe me until they talked to Nanie, then everybody started cooking their bull dumplings the same way.
When my uncles started marrying off a few years later, this was one of the dishes they wanted their wives to learn to make, but my Nanie just about crumbled into a heap, saying she was too tired working the farm and cooking her own meals to learn some "city girl" how to boil water.
Two of my uncles thought if they asked her to teach them to make it, that she would do it, but she said she just couldn't, then she thought about it and said that they should take me to spend the night with them so I could show their city wives how it was done.
Their wives thought it was a joke and just a ploy to get them to babysit me for a bit.
But once we got in the kitchen, I showed them what for, and it turned out great.
One of my uncles told Nanie that it turned out as good as, if not better than hers, but didn't know if it was because of his wife's cooking or me.
With a seriously serious tone, I said, I don't think it was her doings.
They all got a good laugh from it.
But over the next few years, I'd stay with them on weekends here and there to show them how to cook something else, or in some cases, show them how to make something again.
They had a hard time coming to terms with the fact that a youngun that hadn't even started school yet knew more about cooking than they did.
Our family had some pretty strong Appalachian roots, and it seems like most all meals were served with cornbread, if not biscuits or loaf bread, or on rare occasions, rolls.
But either way, some kind of bread was served, even with bull dumplings and chicken dumplings.
Some folks say that's just too much bread, but when you're trying to fill every stomach at a large table, you were more likely to get an extra piece of bread than an extra serving of something else more costly to make.
Even though we're all old folks now or getting to be old folks, I've noticed that all of us still serve cornbread regularly, and still serve it with bull dumplings.
What a fun story! Thanks for sharing.
Great family story❤
My dad's mom's side was from the south. Being raised by his grandma, he was quite the cornbread snob. She was an incredible lady and taught me, age 6, how she made ham & beans. Still make them her way age 70.
I would take your cheesecake over the famous New York cheese cake any day!😋😋
All incredibly fresh ingredients right from your farm. What a humble sense of pride.❤
My husband’s mother made pot pie with beef, potatoes chunks, and the homemade noodles, then served it with raw chopped onions on top. There was always bread as well. I put carrots in to add a veggie. Too many carbs, but that’s the way hard working people would eat. Central PA. 💙
So beautiful the Garden, the Canning filled jars. If anyone should have that Food Processor, you certainly are one of them. Such an enjoyable video.❤
My grandma made Pot Pie (more like beef & noodles) like that as well! I never knew why it was called pot pie, as I know it’s traditionally made in “pie form” My dad taught me to make it, before he passed and it was pressure cooked beef roast and then just dropped the “noodles” into the broth after the meat was done.
My great-great grandfather came to Iowa from Pennsylvania at 16 as the eldest of 12 kids! He got the boot when he turned “of age” & landed in Iowa!
I am LOVING all the old recipes you are making, history absolutely fascinates me as well!!!
I just found your channel the other day and am enjoying it. Nice to see you live in an area I know, 150 Mile. I’m originally from Kamloops, lived in Williams Lake for 4 years, and have been in Hinton Alberta for 30 years now. I was so excited to see your greenhouse, and also you making the cheesecake, and might I say, it’s the only way I make it. My dad is German, and it’s the only type of cheesecake we’ve ever made. If I can’t find quark, cottage cheese is a good substitute. I’ll continue to watch, and as a gardener myself, I will enjoy see the growing garden over the summer. 🤗❤️
Wow!!! I lived in Seal Beach for about 15 years and used to go to Leisure World to visit my friend’s grand parents who lived there. LW is a retirement community in Seal Beach, (Southern) California (about 2.5-3 hours north of the Mexican border). There’s also a LW Laguna Beach, California…about one hour south of Seal Beach.
Love all of these vintage recipes that you are sharing with us ❤
I spent meny summers at the Beach in Seal Beach. My Great Aunt lived in the Laguna one. Used to do meny night walks with my mom by the pier. Getting an ice cream at the shop then walk on pier/ Beach for a bit. So meny good memories.
I remember the days watching them milk the cows by hand
Making all the goodies. Would love to get my hands on home made butter. Makes the best cakes
I lived in Germany with my husband when we were first married, met in manitoba where he was posted to Shilo with the German military. I make a Kase Shane Torte, which uses quark and the base is a thin cake, it also has mandarines pieces, quark, gelatine, sugar and whip cream. Love your videos
Käsesahnetorte with Mandarin oranges, my favorite. Since I can’t find Quark here I use Fage Greek yogurt (2%)and let it drain in the refrigerator over night. ( in a cheese cloth or plastic fine strainer) It works perfectly.
Both recipes look delicious. I am glad your dairy cows are doing so well. Honey appears to really be an asset to the ranch. She appears so sweet and easy to deal with. Thank you for the video and looking forward to your next one.
From the Netherlands here. We also make our "cheesecake" with quark, it's called a Kwarktaart. I live in AB, Canada now and it's hard to find quark here, and I miss eating the cake. loved seeing you make it, in Nl it's also commonly made with a crust. Funny thing is that it's actually a super common type of "boxcake" (probably the easiest one I'd say), you add quark and a few other things and you are done. The only difference is that it's not baked, you just let it set in the fridge.
Hoi Ellen,
Ik zag nu pas de video, en wilde hetzelfde comment schrijven als jij.
Leuk dat je zulke goede herinneringen hebt aan kwarktaart!
Groetjes uit een zonnig Zwolle.
Wow
Sara Lee does not have a thing on you… yours looks much better…. All your hard work pays off …. You are so informative and I love the way you explain everything….. Thank you 🙏🏼
I really enjoy “visiting “ with you thru your videos. You have quickly become my fave TH-cam channel.
I am from Maryland and lived in PA. In the south we call this delightful meal we call Slippery Pot Pie! Cheesecake looked delicious!
Thanks for sharing your thoughts and ideas with us!!
I use two gallon size jars and a wooden spoon and run the spoon handle through the knotted fabric and rest the spoon on the top of the jars.
Smart!
Cheesecake is my favorite! My mom always made it for my birthday❤️💕
In Pennsylvania we call it "Slippery" pot pie. Our favorite is made with ham.
I love how you make a recipe your own. ❤️
My mouth is watering looking at that cheesecake!
Well so much good stuff happening with you. New milk cows, new milking machine, cheese and exciting stuff on your website. I can wait. Way to go. 🇨🇦🌸
Wonderful being able to join you in the kitchen, I always get so much inspiration from your videos! Have a great rest of the week! 👍😍
In the Netherlands we have something that resembles quark, namely Hangop.
Hangop is a dairy product that is often eaten as a dessert. Hangop is prepared from buttermilk or yoghurt.
Hangop is a dairy product that is easy to prepare at home. Buttermilk or yogurt is poured into a clean tea towel stretched over a dish or hung by the points, which is then drained overnight to obtain the thickened milk product, which then has a quark-like structure.
I'm new to your channel, I live in Central New York and love to cook, bake, garden, and can ( only water bath canning as I'm nervous about pressure canning). I love how easy you make all this look. Keep the videos coming!❤
If you google bot boi, you get quite a few possibilities. But basically they all say the dough ends up being "noodles." Not a pot pie. But the size was right on: 2 x 2. Looks very yummy, and I do love me some BIG noodles! Thanks for the fun!
Outstanding 🤙 I Enjoy Watching Your Channel.
I love your channel I love to see you in the kitchen cooking just love it I think your thing you're making I think it's a cross between a beef pot pie and a dumpling beef but it sure looks good you making me hungry
So happy for you when you get your milk house done! I know your hands are thankful for the milking machine. 😊
Such yummy looking food comes out of your kitchen!!❤
I have grown up on boiled pot pie!!! So neat to see you make this. It is wonderful with ham and ham broth as well!!
My grandmother taught me to make a pot pie similar to this. She used chicken broth and ham broth as well as beef broth. Sometimes the only vegetable she had was potatoes.
I looove Quark ... I'm from Germany and miss it and if I find it, it is really grainy and tart... But we always make our normal cheesecake with a crust. I love watching your videos and get soooo many inspirations from you.
Great simple delicious cooking. I wish I saved my old cookbooks. Think I will look for some online or in my community.
Honey is so sweet and cooperative -- she must have been a golden retriever in a past life, hahaha. You won the lottery with her!
We just said that today!!
That is hilarious! I live in Westminster, California, right next door to Seal Beach. Leisure World is still there. It's a senior living complex with individual homes (not rooms, like in an assisted living facility). I had no idea Leisure World had been there that long!
It makes me so happy to see you cooking and gardening. I work full time and the kids have left home now. The inevitable question of what I did on the weekend…oh pottered here and there aka flat out gardening, harvesting, preserving and cooking, I so love it!
Homestead Tessie makes pot pie similar to the recipe you are using. Great video!
I love your videos. I love seeing your life and hear your plans. So awesome.
New subscriber from Ontario Canada. Really enjoyed this episode. Everything looked really delicious. My Mom used to make beef stew with tea biscuit/dumplings on top. Great memory. Thanks!
Welcome!!
It originates from Eastern Europe, where the German word quark is derived from the Slavic tvarog. This was already written about in the 1st century in the book 'Germania' by the Roman historian Tacitus.
Here in Pennsylvania, it is often referred to as slippery pot pie because the noodles/dumpling replace a crust in what others consider Pot pie.
Also, my mother's family was of German ancestry and lived in Baltimore and she would talk about her grandmother having a similar cheesecake called schmerekasse, (sp?)...a spongier cheesecake, some groceries and bakeries would carry it and my Mom would be so excited to find it! Thanks for the memories and your great videos!
I live right down the street from leisure world in Seal Beach!😂
Omg that looks so yummmmmmmmy
What a beautiful cheesecake. I would make the Bot Boi with a beef gravy. I love home canned meats. They help make a quick meal. Thank you for another wonderful video. Have a great day.
The filling for your cheesecake looked so light and fluffy with the beaten egg whites--I've been dieting so you can imagine how good it looked to me! Happy for you to have your new milking machine.
Those square dumplings are what my mother put in her pot pies (chicken, she never made beef). I love that! She learned from her Iowan farm grandmother, I think. But hers was a bit different. The squares go throughout the filling with a full crust on top.
Ah seeing you milking the cow brings back memories of helping my uncle milk when I was younger
Quark heißt es in Deutschland....bei uns in Österreich Topfen......ist echt lecker 😊😅....super das Du das auch selbst alles machst ❤❤
TFS, I definitely need to make cheese cake it looks yummy. When I make pot pies, I do half the size dough strips and try to keep extra flour on the dough which makes the gravy so not so soup like. I also like to add mixed vegetables in the mix.
Chelsea, that looks delicious 😋! Hugs 🤗❤
I made this type of cheese cake all of my life in different variations, often adding raisins or lemon . I make a short bread crust. A typical German recipe would not use graham wafer crumbs but some type of short bread or cake crust. I used to make my own quark as well , when I had dairy goats, but now simply buy it as Costco. Quark can be substituted for cottage cheese if put through a food processor. Yummy cake.
I like how versatile Quark is (German here). We do like it sweet with fruit (sometimes for breakfast with granola) but I really like it savoury as well. With salt/herbs/spring onion on not-white bread. Or as a dip for raw vegetables with spices/lemon juice....Or for cooking/baking. Just today I added it to a soup where the recipe called for creme fraiche which I didnt have. :)
Oh and the specific part of Germany I come from has a different sweet dish made with Quark: Quarkkeulchen. Might be something for your children as well. Kind of like pancakes but made with potatoes.
Awe grandbabies are amazing we have 8 now 4 grandsons and will be 4 granddaughters , one is coming in June 👶👣👩🦳🧑🦳love your video as always 😊
Hahah I totally thought you were yelling "hey honey !" To your husband haha i was thinking wow I really need to work on my enthusiasm when I greet my hubby haha ❤
Thanks for sharing! The baking & cooking look fantastic! Great that Honey is such a great milk cow! Blessings to all🤗💜🇨🇦
Everything looked wonderful.
Cheesecake looked amazing! Love that dark brown crust💜👏
It is awesome to see no Snow 😅
I make my own yogurt and I make fermented yogurt i make vanilla yogurt , dips and dressing with it. I was intrigued with quark so i watched a German woman make it im going to try it! i watch many videos before i try a new project. Found a source for some raw milk so i see cheese in my future too. I have to tell you i love cheesecake so thats a great bonus!
My grandmother made a pot pie like this but it had tomatoes and you cook it and add the pasta squares at the end of cooking is great hearty meal.
That does look delicious
🥰So wonderful seeing you make real German cheese cake with your homemade quark. Cheese cake was the first thing I thought when I saw you make your own quark. Both the quark and the cake look convincingly original. There are many more German baking recipes with quark that you could try. Mixing the quark with some cream to make it a bit richer or some milk to make is a bit smoother (depending on how dry it is) and then just adding a bit of sugar and some fresh or canned fruit is a delicious quick and simple desert or snack.
Hi Emilie and Chelsea, Further to your sweet use suggestions for quark, I would also like to mention its many savoury uses. I grew up on quark loosened with cream or milk and then mixed with heaps of chopped fresh herbs from the garden (chives, dill and parsley, possibly some finely diced shallot) served over boiled new potatoes. I also use quark as a basis for tzatziki, if and when I can find it in the UK supermarket, which is not all that often... Healthy 🥰
Yum!
Hi .evening here .
Hope u have a great day
Looking forward to the vidio
Love the curly locks. Good look for you.
Thanks! I don’t where it down much because it gets in the way, but it’s fun to sometimes.
I’ve been craving cheesecake something fierce! ❤ truly looks so yummy!
Thankyou
Yum
Your cheesecake looks awesome!
Have you tried putting whey in your bread? Crusty bread with that flavor is one of my favorites. 😋
I’d never heard of quark until you mentioned it a few videos back. Since I live alone in a rather tiny space I’m not in a position to try making it. Is anyone aware of a retail shop or online boutique where one can purchase quark?? Hope you and your family are doing well! Cheers, Doc ❤
A membership area is a brilliant idea! Consider me signed up! I'm so thrilled for you (and Paddy) that the new cows have settled in so well. That Kwark makes me dream even harder of the day I finally have my own milk cow. Thank you for sharing these experiences with us!
Thank you so much my friend.
That's a beautiful cheesecake! I've only ever known them with a shortpastry crust that's brought up the sides, so I'm a bit confused where the 'no crust' comes from, but then again, Germany has many very different regions...
I've seen a few giving insporation for future recipes with Quark, so...
They're not really recipes, more an idea for the summer when you have a lot of fresh fruit again
my family would always thin Quark out with a bit of milk, add sugar (to taste) and mix in fruit (my fam used most commonly Strawberrys, but anything goes),
or for breakfast (generally cold where I'm from) we would put a layer of Quark on bread, and top it with either jam/jelly, or sugar (us kids preferred the latter)
Looks sooo delicious!! I need that recipe! Please send it😊
It’s up in my website.
Ok..thanks!👍
My mum was the Vegie grower and the real gardener in our family, and she and Dad retired up the coast to a place called Hawks Nest here in NSW in Australia. And she started plant at the end of winter, and i do wonder do you start to plant at the same time in BC?
Mmmm! The cheesecake looked yummy! I need to make one.
Dumplings yum
Hi Chelsea!
Could you possibly let us know what brand of buttermilk starter culture you use to make your quark? Also how much rennet do you add? Thank you!
I bought them from New England Cheesemaking.😊
Hmm! Leisure World is somewhat modern. Yep. 1960. We always passed by there on the way to the beach back in the mid 70's.
That’s interesting. I wonder why t1933 was written on the article. Most of the newspaper clippings from that cookbook were from the 20’s and 30’s so maybe someone else did making an assumption.
@@LittleMountainRanch Granted, 1960 probably seems "old" to some.
Hi, Brenda Gant makes dumplings this way and she is from the south! In England they are traditionally made with suet and then rolled into balls. The outside has that suet pastry taste and the inside is light and fluffy. I love the quark and bon chance with your next cheese making project.
Looks good
The cheesecake looked awesome
As a Pa. Dutch 5 th generation cook ,I can tell you this recipe is authentic pot pie . It is not made in a pie crust as many people do. Enjoy.
Looks amazing .bet it soon went too
Oh my that cheesecake looks delicious, I’m yet to meet a cheesecake I didn’t love.
I have made cheese for years. That quark looks delicious!! The only advice I would give is to put a cloth and rubber band over the top of the jar while it's culturing instead of the lid so the culture can breathe
So happy for the success of this sweet cow. If you do get your milking parlour, how will you heat it to keep things from freezing in winter?
A heater, we have power in the barn.
To me, that sounds a lot more like a chicken & dumplings than a chicken pot pie. It's super similar to how my grandmother made chicken & dumplings.
When do you plan to release or do presale for your cookbooks? I can’t wait to get them.
Soooon! I promise.
It is a dumpling! A lot of people in the South make their dumplings like that.
The pot pie is not traditional with a pastry crust. It's more like a thick soup with dough squares. I've been eating it all of my life. The cheese cake looks delicious!
It’s kind of funny how back in the day when that recipe was written in the newspaper they gave the whole address for the winter can’t do that anymore.
It is the kind of pot pie served here in Pennsylvania. More soup than pot pie with a crust that is baked. Do you make your own vanilla?
Maybe add a refrigerator to your milking parlor room as well...for days that are rough.
Loved this, hugs :)
I am going to try making cheese. I just done a couple checks and think I can buy coffee cream and the bacterial culture and have homemade cheese cheaper than buying cheese.
Have any of your lambs arrived yet? Lambing has almost finished here in Scottish Borders x x x
I’m fairly close to you . I live outside Glasgow. Closer than Little Mountain Ranch🤣