From Bavaria, Germany! Growing up, we would eat Quark on fresh Bauernbrot with a bit of butter spread on it, salt and pepper or steak and grill seasoning and lots of fresh onion! Delicious 😩
@@thekingsdaughter4233 haha, hadn't heard Zapp before but guess one never stops learning. I always bring some Zuckerrübensirup back when I visit Germany 😊. It's not difficult to make your own if you have access to sugar beets, it just takes a long time.
@@OurGabledHome 😄 I suspect that _Zapp_ is my native area's dialect word for Saft (or maybe for thick, sticky syrup). Lower Saxony calling! 😉 And while I'm happy with unsulfured molasses for most recipes calling for that stuff, I have plans, or at least dreams, for growing sugar beets... 😊 So who knows, maybe I'll try.
Yey Anja, Quark.... einfach prima!! Ich kann es nicht abwarten jetzt mal einen deutschen Käsekuchen zu machen. Vielen herzlichen Dank für dieses video! Grüße aus MA, Susanne
Great channel! Subscribed! We, Russians, make this quark too and use it in so many dishes - tortellini (Russian style, sweet or salty), bread, Russian style puddings, pancakes (yes, you can make thick pancakes with it or use it as a filling for Russian type of pancakes which are like crepes), all sort of cakes really :-) Quark is an essential ingredient in our culture and you can always make something yummy with it :-)
That sounds great! Yes, we love quark, too, there are so many dishes you can make with it! Thank you so much for sharing and for your sweet comment 💛 ~ Anja
Living on a farm as a child we always had a lot of milk and one of the things my dad would make was quark, i was not a fan of it but loved the fresh butter. Yeah Jersey cows! :)
I had it in Zurich many years ago, made into a dip with just fresh garlic and herbs. It was served with fresh sliced celeriac sticks, and I could not stop eating it! It is very hard to find here, so I was delighted to find you today so I can make this! Very happy new (old) subscriber!
Ah Quark the German ingredient that is omnipresent from cheesecake over breakfast bread spread, baked potato dip to doughnuts, yet weirdly widely unknown outside of Germany. Fun fact: supposedly already Tacitus mentioned the Germanics obsession with Quark some 2000 years ago in his Germania, so it is really a very old staple of German diet
Hello Anja, ich habe heute den Quark ausprobiert und es riecht einfach himmlisch! Ich denke ich habe nicht genug für das ganze Käsekuchen Rezept, muß nochmal Nachschub an Buttermilch kaufen! Herzlichen Dank für dieses video, ich hatte keine Ahnung, daß Quark so einfach herzustellen ist! Susanne, in MA. ♡♡♡
Ach, wie toll, das freut mich riesig zu hören! Und ja, man muß eine Menge Buttermilch benutzen, um genügend Quark für einen Käsekuchen rauszubekommen ... Viel Spaß und Erfolg weiterhin 💛und LG von Anja
Oh how I miss my quark- we used it a lot of times during the summer time= quark mixed with a little heavy cream and salt-then we top with chives/green onions sometimes some caraway seeds are added.
It looks good, and it looks like exactly what I make that I call curds and whey. The thing I do though is I take the whole raw milk and let it sit on the counter for a couple days or so until the curds and whey separate then I strain and do like you do. Interesting. Thanks for sharing.
@@OurGabledHome I cannot download and print your recipes through Google, chrome, or anything else from your utube posts. Not sure why, even though I can view the entire recipe I'd like to print the instructions as you have them.
@@tanarehbein7768 hm, that is odd. Have you tried going to other websites and printing their recipes? If all else fails, you could just try to copy and paste the recipe into a document and print that. Hope this helps 😊 ~ Anja
Hi, going to try it as really easy and simple, BTW talking about buttermilk, have started my sourdough for first time ever following your recipe and as you show in your video it might take a few days but it's just wonderful have been making English muffins in my cast-iron for now as oven is broken but as soon I can will try making bread, just love the fact don't have to feed it, thank you again x
Thank you! I’d love to try this! When I use the oven to hold my herbs for drying or for something like the quark you are showing, I place a big fat rubber band on the oven knob to remind me and the household that there is something sensitive in the oven. Thanks again Anja!
I appreciate this video. I live in Illinois and the one place we could buy quark has stop carrying it and it is a mess to find on line. So matters into our own hands and making it ourselves for pennies to what we bought it for. I am making my own buttermilk from your other video now. 👍
Yay! That is exactly the reason I started making things myself - when I can't buy them or they are too expensive. Have fun making and thank you for commenting 😊 ~ Anja
Thank you for this video! Im from Germany and love German cheesecake and had to watch this video to learn to make this. Ive been here in the US for many many years and its still not something you can find where I am in MD.
Very interesting, thank you for sharing. So can I use it to make lasagna. I really like cottage cheese not as sons of ricotta, I think it’s the texture of ricotta.
Danke für das Quark Rezept. Ist es möglich, Harzer Käse erfolgreich zu Hause zu machen? Es ist mein Lieblingskäse aber nirgends zu finden. Ich wohne im Norden in Wisconsin. Danke für all die hilfreichen Videos.
Soweit ich weiß, ist es nicht so schwer, Harzer Käse selber zu machen, allerdings ist er nicht unbedingt mein Lieblings-Käse, deswegen habe ich es noch nicht versucht 😌 ~ Anja
Just made this today following your instructions ❤ oh my, it's delicious. This will replace the ricotta in my lasagna and I will probably never make cottage cheese again because I like this much better. Thank you!! How long does it last in the refrigerator?
I know I’m late to this post but… I have begun using some of my whey in my gluten-free sourdough starter, and also in my fermented vegetables (replaces half the sea salt).❤
Yes, you can keep the whey (petit lait) and use it for drinking, baking etc. While you could freeze quark, it will change the consistency so it mostly depends on how you would like to use it afterwards. Hope this helps 💛 ~ Anja
is it posssible to make Quark with milk kefir or it will be different ? Quark seems to be "fromage blanc " in Belgium or France.I make it with rennet . Easy also but I think quark has a little strong flavor has fromage blanc because of the starter with buttermilk. It's for that I am thinking about milk kefir to use it. I have so much kefir and need some ideas what can we do with milk kefir . Thank you 😅
I think it might taste a bit different if you make quark with kefir but then, I have not actually tried it. If you try it, let me know what you learn 😊 ~ Anja
My first video I watched of yours was the German Cheesecake. I remember getting this regularly from our German bakery in Australia. I HAD to make one myself but not really do have much experience in the kitchen. I made it but couldn't find Quark so I substituted it for ricotta. It was okay but didn't get my memory (taste) buds working. I found this video of yours and the butter video. Now I just want to make it all. (By the way I did find quark and made another - it came out fantastic following your recipe. I have my home made quark draining on the kitchen cupboard now. Should you let the quark cool before letting it drain or just take it from the warm oven and set it to drain straight away? I'm looking forward to making butter next time so I've subscribed. Thank you for your helpful videos.
Ricotta is a poor replacement for quark in this recipe but in a pinch you could use Greek yogurt. I love that you're going all in with making your own quark. You can drain it while it's still warm, no problem. Happy making and baking 😊 ~ Anja
Quark is a soft fresh cheese. The easiest way is to make it from buttermilk. It is different from yogurt. I have heard that people have used yogurt for cheesecake. In that case, they lined a colander with cheesecloth and let the yogurt drain to get a thicker consistency. Hope this helps 💛 ~ Anja
@@OurGabledHome yes...I have made both yogurt and yogurt cheese then a cheesecake from that it was very good. But the quark seem like it would be even richer.
@@OurGabledHome- Hi from Kathmandu . I tried to make Quark but not success I don’t know what went wrong. I used whole milk and yogurt because we don’t have butter milk nor Kefir. Boiled for 20 in medium heat but looks like Colostrum . Thank you.
@@MrDeepak57 You need to use specific cultures. I am not sure what you can get in your country. If you have an amazon, you could try purchasing buttermilk cultures there. Hope this helps!
So Quark is not sour cream or creme fraiche. It's just buttermilk that's heated a bit until you get curds. Strain to desired consistency. Is that right?
As far as I know, farmer's cheese is pressed cottage cheese. Since quark is similar to cottage cheese, you could press it to obtain farmer's cheese. Hope this helps and thank you for your nice comment 💛 ~ Anja
I don't know why,but my quark comes out looking almost like cottage cheese.am I doing something wrong.its not creamy at all.es schaut nie wie in Deutschland aus.
I am so sorry to hear that, Conchita. Can you try letting it sit in the oven for a shorter time? I wonder if it „over curdles“. Hope this helps 😊 ~ Anja
I know how to make ricotta cheese. Instead of buttermilk, use whole milk and then once you bring milk to a low simmer, then you add vinegar and a coagulates into the cheese. Similar to the butter milk I have to try that now But I like the one in Italy the taste is so much better. So is the olive oil you can’t beat fresh olive oil from Italy. They even mined their own salt in the Mediterranean right off of Coast of Sicily. I don’t know if they consider that the same as Celtic sea salt. It looked like the hills were made out of snow instead of salt. It was so beautiful. I was born in Italy and I was there several times I was there with my mother for a year and then I went twice in 2008. I love it. I wanted to retire in Italy, but my husband didn’t wanna leave the United States. And frankly life is better where you come from at least where I came from it is.
@@OurGabledHome Gerne 😊 Schön dunkel gebackener Öl-Quarkkuchen mit Mürbeteig ist das Beste...diese festen Cheesecake haben damit absolut nix zutun, aber das kennen die Amis eben nicht ..schade. und als Nächstes wird eine anständige Soße mit gerösteten Knochen und Tomatenmark angesetzt XD ...Spaß, glaube du bist Veggie?
From Bavaria, Germany! Growing up, we would eat Quark on fresh Bauernbrot with a bit of butter spread on it, salt and pepper or steak and grill seasoning and lots of fresh onion! Delicious 😩
That sounds great and thank you for sharing! I love Quark with everything, especially Zuckerrübensirup 😋 ~ Anja
Now I'm salivating. 😉🤤
@@OurGabledHome do you make "Zapp" (as we called Zuckerrübensirup when/where I grew up, too; or do you simply take molasses?
@@thekingsdaughter4233 haha, hadn't heard Zapp before but guess one never stops learning. I always bring some Zuckerrübensirup back when I visit Germany 😊. It's not difficult to make your own if you have access to sugar beets, it just takes a long time.
@@OurGabledHome 😄 I suspect that _Zapp_ is my native area's dialect word for Saft (or maybe for thick, sticky syrup). Lower Saxony calling! 😉
And while I'm happy with unsulfured molasses for most recipes calling for that stuff, I have plans, or at least dreams, for growing sugar beets... 😊 So who knows, maybe I'll try.
I am 74 and I am learning so much from u.thank u for all the knowledge u pass on to us.❤
Yey Anja, Quark.... einfach prima!! Ich kann es nicht abwarten jetzt mal einen deutschen Käsekuchen zu machen.
Vielen herzlichen Dank für dieses video!
Grüße aus MA, Susanne
ach, wie schön! Gutes Gelingen und danke für den netten Kommentar 💛~ Anja
Great channel! Subscribed! We, Russians, make this quark too and use it in so many dishes - tortellini (Russian style, sweet or salty), bread, Russian style puddings, pancakes (yes, you can make thick pancakes with it or use it as a filling for Russian type of pancakes which are like crepes), all sort of cakes really :-) Quark is an essential ingredient in our culture and you can always make something yummy with it :-)
That sounds great! Yes, we love quark, too, there are so many dishes you can make with it! Thank you so much for sharing and for your sweet comment 💛 ~ Anja
How do you say Quark in Russian
@@rarieli77 Tvorog.
@@rarieli77 Кварк pronounced like the german version
@@rl6456 Isn’t it Тварог? What is the difference?
Such a pleasant person to watch
Awww … you are making me blush. Thank you so much for your sweet comment 💛 ~ Anja
Living on a farm as a child we always had a lot of milk and one of the things my dad would make was quark, i was not a fan of it but loved the fresh butter. Yeah Jersey cows! :)
aww ... thank you for sharing! Jerseys are amazing. Thank you for your nice comment 💛 ~ Anja
Our farmers’ market made the most delicious lemon quark. I miss it so.
You can make your own now 😊 ~ Anja
Mmmm! We make our lightly strained quark into budwig crème and add raw honey, lemon juice and zest. Its heavenly with some mango diced on top! 😅
I had it in Zurich many years ago, made into a dip with just fresh garlic and herbs. It was served with fresh sliced celeriac sticks, and I could not stop eating it! It is very hard to find here, so I was delighted to find you today so I can make this! Very happy new (old) subscriber!
That sounds like "Kräuterquark" you had. Now you can make your own! Thank you so much for your sweet comment 💛 ~ Anja
I am so glad I got referred to you through cannuary!!!! I love whole food recipes like this and we love german and other country cuisines
Ah Quark the German ingredient that is omnipresent from cheesecake over breakfast bread spread, baked potato dip to doughnuts, yet weirdly widely unknown outside of Germany.
Fun fact: supposedly already Tacitus mentioned the Germanics obsession with Quark some 2000 years ago in his Germania, so it is really a very old staple of German diet
That is so cool to know, thank you so much for sharing and for commenting 💛 ~ Anja
I put it on everything too♥️
How interesting, thank you
Thank you for sharing. Love your video's very much.
Vielen Dank! And quarkplunder in the backerei!
Absolutely delicious, we buy it every week with our groceries. Great video!!
Really? That's amazing! Thank you so much for sharing and for your nice comment 💛 ~ Anja
I'm heading to the grocery store later today--will pick up some cultured buttermilk and make this tonight! Thanks!
Sounds great and happy making 😊 ~ Anja
Thank you!
😊
Hello Anja, ich habe heute den Quark ausprobiert und es riecht einfach himmlisch! Ich denke ich habe nicht genug für das ganze Käsekuchen Rezept, muß nochmal Nachschub an Buttermilch kaufen!
Herzlichen Dank für dieses video, ich hatte keine Ahnung, daß Quark so einfach herzustellen ist!
Susanne, in MA. ♡♡♡
Ach, wie toll, das freut mich riesig zu hören! Und ja, man muß eine Menge Buttermilch benutzen, um genügend Quark für einen Käsekuchen rauszubekommen ... Viel Spaß und Erfolg weiterhin 💛und LG von Anja
The other day I commented on a post on your community tab about this, but didn‘t go on to check. Thank you!
No worries!
Thanks so much for sharing this recipe!
Oh how I miss my quark- we used it a lot of times during the summer time= quark mixed with a little heavy cream and salt-then we top with chives/green onions sometimes some caraway seeds are added.
Right? That is why I make my own! I love it on bread or with potatoes and flax seed oil (video coming soon) 😋 ~ Anja
It looks good, and it looks like exactly what I make that I call curds and whey. The thing I do though is I take the whole raw milk and let it sit on the counter for a couple days or so until the curds and whey separate then I strain and do like you do. Interesting. Thanks for sharing.
Sounds good! it might ferment faster with raw milk ~ Anja
It would be nice to have your recipes in a downloadable recipe format, maybe with a picture of the item on it.
Hi Tana, I usually leave a link to the printable recipe in the description box. Let me know if you can't find it. Hope this helps 💛 ~ Anja
@@OurGabledHome I cannot download and print your recipes through Google, chrome, or anything else from your utube posts. Not sure why, even though I can view the entire recipe I'd like to print the instructions as you have them.
@@tanarehbein7768 hm, that is odd. Have you tried going to other websites and printing their recipes? If all else fails, you could just try to copy and paste the recipe into a document and print that. Hope this helps 😊 ~ Anja
Hi, going to try it as really easy and simple, BTW talking about buttermilk, have started my sourdough for first time ever following your recipe and as you show in your video it might take a few days but it's just wonderful have been making English muffins in my cast-iron for now as oven is broken but as soon I can will try making bread, just love the fact don't have to feed it, thank you again x
yay! That sounds great! Thank you for your nice comment and happy sourdoughing 💛 ~ Anja
Thank you! I’d love to try this! When I use the oven to hold my herbs for drying or for something like the quark you are showing, I place a big fat rubber band on the oven knob to remind me and the household that there is something sensitive in the oven. Thanks again Anja!
That sounds great! Thank you so much for sharing 😊 ~ Anja
Wunderbar. Werde ich probieren.
Prima! Viel Spaß dabei 💛 ~ Anja
Thanks. I just ate some Quark I made. Very nice😊thanks
Great! Enjoy!
Quark is such a delicacy! We eat it like you do yogurt! 😅 The goat one is particularly nice
It really is! I am so glad I know how to make my own 😊 ~ Anja
@Our Gabled Home How long would it last in the fridge? Super easy to make. Tastes great. Thanks.
Looks great. I remember having this as a kid. I'll have to try to make it.
Nice! Let me know how it turns out and have fun making quark 😊 ~ Anja
Good on schwarzbrot or bauernbrot topped with jam.
Yes! In fact, I eat that a lot 😊 ~ Anja
I appreciate this video. I live in Illinois and the one place we could buy quark has stop carrying it and it is a mess to find on line. So matters into our own hands and making it ourselves for pennies to what we bought it for. I am making my own buttermilk from your other video now. 👍
Yay! That is exactly the reason I started making things myself - when I can't buy them or they are too expensive. Have fun making and thank you for commenting 😊 ~ Anja
Thank you for this video! Im from Germany and love German cheesecake and had to watch this video to learn to make this. Ive been here in the US for many many years and its still not something you can find where I am in MD.
Would you please make the recipe you mentioned with potatoes, quark, herbs, etc?
Hi Paul, that is in the works! Stay tuned 😊 ~ Anja
I'm from Belgium, I eat this for breakfast with sugar and fresh fruit or on bread with brown sugar on top of it, yum!
Yummy! The best 👍
Raw honey! Its the unrefined, healthy option!
I like you video, thanks. I will make Quark soon...
I love your videos! My father’s side is German.
Hi thankyou for the video. It looks very easy to make . 😊
Have you made quark before? Have you heard of quark? I'd love to hear al your comments and questions!
Lived in Germany and had a lovely German friend who made delicious thinks with quark
I thought a quark was a part of an atom! 😆
@@Chipper6032 nice! Thank you for sharing and taking the time to comment 😊 ~ Anja
@@elizabethhorak1155 LOL! That is the "other" quark 🤣 ~ Anja
Loved quark when I lived Germany. It’s so expensive to buy here. Love the idea of making my own. Thanks!
Very interesting, thank you for sharing. So can I use it to make lasagna. I really like cottage cheese not as sons of ricotta, I think it’s the texture of ricotta.
It’s similar to how you make Labneh but instead we use yogurt rather than soured cream. I def need to try this recipe soon
Yes, similar but not the same. I am glad you enjoyed it 💛 ~ Anja
You can also just use a sieve.
Yes, it would have to be a very fine mesh though which is why I prefer cheesecloth, nut milk bag, or a paint strainer ~ Anja
Thanks for the recipe! Now I can hopefully make some authentic German Käsekuchen.
I’m new…my friends are here from Germany…I was going to make them German cheesecake lol…thank u❤❤❤
Danke für das Quark Rezept. Ist es möglich, Harzer Käse erfolgreich zu Hause zu machen? Es ist mein Lieblingskäse aber nirgends zu finden. Ich wohne im Norden in Wisconsin. Danke für all die hilfreichen Videos.
Soweit ich weiß, ist es nicht so schwer, Harzer Käse selber zu machen, allerdings ist er nicht unbedingt mein Lieblings-Käse, deswegen habe ich es noch nicht versucht 😌 ~ Anja
We make palacsinta in Hungary with it. Cheese blintzes
That sounds great! Thank you for sharing 💛 ~ Anja
Just made this today following your instructions ❤ oh my, it's delicious. This will replace the ricotta in my lasagna and I will probably never make cottage cheese again because I like this much better. Thank you!! How long does it last in the refrigerator?
That makes me so happy to hear! It should last 10 days if not more in the fridge ~ Anja
I would love a recipe that uses the whey
Here's is one idea: th-cam.com/video/IoRSA6gJ_sE/w-d-xo.html 😊 You can always use it in pancakes, waffles, or any other baked recipe ~ Anja
I love to use it cakes, breads, puddings or (protein) shakes instead of milk or water! You can always cook your rice or pasta in it too
@@Nachtelfin0des0Todes Yes, it's so versatile! Thank you for sharing 💛 ~ Anja
I know I’m late to this post but… I have begun using some of my whey in my gluten-free sourdough starter, and also in my fermented vegetables (replaces half the sea salt).❤
Can we keep and cook with the petit lait leftover and can we freeze the cheese Merci
Yes, you can keep the whey (petit lait) and use it for drinking, baking etc. While you could freeze quark, it will change the consistency so it mostly depends on how you would like to use it afterwards. Hope this helps 💛 ~ Anja
Could powdered buttermilk, reconstituted, be made into quark?
Ich habe dein Quark gemacht. It is delicious 😋.
Oh, prima, das freut mich riesig zu hören 💛~ Anja
Ich lebe in Deutschland und bin fasziniert. Liebe Grüße aus Frankfurt am Main😘
is it posssible to make Quark with milk kefir or it will be different ? Quark seems to be "fromage blanc " in Belgium or France.I make it with rennet . Easy also but I think quark has a little strong flavor has fromage blanc because of the starter with buttermilk. It's for that I am thinking about milk kefir to use it. I have so much kefir and need some ideas what can we do with milk kefir . Thank you 😅
I think it might taste a bit different if you make quark with kefir but then, I have not actually tried it. If you try it, let me know what you learn 😊 ~ Anja
My first video I watched of yours was the German Cheesecake. I remember getting this regularly from our German bakery in Australia.
I HAD to make one myself but not really do have much experience in the kitchen. I made it but couldn't find Quark so I substituted it for ricotta. It was okay but didn't get my memory (taste) buds working. I found this video of yours and the butter video. Now I just want to make it all. (By the way I did find quark and made another - it came out fantastic following your recipe. I have my home made quark draining on the kitchen cupboard now. Should you let the quark cool before letting it drain or just take it from the warm oven and set it to drain straight away?
I'm looking forward to making butter next time so I've subscribed. Thank you for your helpful videos.
Ricotta is a poor replacement for quark in this recipe but in a pinch you could use Greek yogurt. I love that you're going all in with making your own quark. You can drain it while it's still warm, no problem. Happy making and baking 😊 ~ Anja
So is quark a homemade yogurt but instead of using reg whole or 2% milk. With a starter if store bought yogurt...you would use Buttermilk instead?
Quark is a soft fresh cheese. The easiest way is to make it from buttermilk. It is different from yogurt. I have heard that people have used yogurt for cheesecake. In that case, they lined a colander with cheesecloth and let the yogurt drain to get a thicker consistency. Hope this helps 💛 ~ Anja
@@OurGabledHome yes...I have made both yogurt and yogurt cheese then a cheesecake from that it was very good. But the quark seem like it would be even richer.
@@brendadodd1075 great! And yes, I think quark would give your cheesecake a better consistency and texture 😊
@@OurGabledHome Thank you.
Hi from Kathmandu. How difference is the the taste of Quark and greek yogurt . Thank you.
Quark is a lot milder and not as sour as greek yogurt. Hope this helps and greetings back to Kathmandu 😊 ~ Anja
@@OurGabledHome -Thank you so much appreciated.
@@OurGabledHome- Hi from Kathmandu . I tried to make Quark but not success I don’t know what went wrong. I used whole milk and yogurt because we don’t have butter milk nor Kefir. Boiled for 20 in medium heat but looks like Colostrum . Thank you.
@@MrDeepak57 You need to use specific cultures. I am not sure what you can get in your country. If you have an amazon, you could try purchasing buttermilk cultures there. Hope this helps!
@@OurGabledHome -We don’t have here -Thank you so much.
What to do with left over whey . Some ideas?
You can make ricotta, use in a baking recipes, for waffles and pancakes and so on 😊 ~ Anja
Could I make it in a yogurt maker or slow cooker?
Yes, you can!
So Quark is not sour cream or creme fraiche. It's just buttermilk that's heated a bit until you get curds. Strain to desired consistency. Is that right?
Hi, you can check my full blog post here: ourgabledhome.com/how-to-make-german-quark/😊 ~ Anja
I get raw milk from a local farmer and he sells quark. Love it mixed with some herbs and spread on a cracker. Now I can make my own! Thanks! 😊
That is so awesome that you can get quark directly from the farmer but making your own is just as good - and easy 💛 ~ Anja
Can I use the yogurt function from my insta pot? 1-2h?
Yes!
Hello Beautiful One
Sending love and light to all
🌟Be The Light🌟
Same to you ✨!
How many Quark do you get from the 1 l of buttermilk?
Depends on how long you let it drain but around 400g ~ Anja
Looking for a recipe without buttermilk
You can buy a quark cheese culture and it will come with instructions ~ Anja
I'm wondering if this is what some stores call "Farmer's Cheese" - I had it a few times and thought it was delicious, thanks for the video!
As far as I know, farmer's cheese is pressed cottage cheese. Since quark is similar to cottage cheese, you could press it to obtain farmer's cheese. Hope this helps and thank you for your nice comment 💛 ~ Anja
I don't know why,but my quark comes out looking almost like cottage cheese.am I doing something wrong.its not creamy at all.es schaut nie wie in Deutschland aus.
I am so sorry to hear that, Conchita. Can you try letting it sit in the oven for a shorter time? I wonder if it „over curdles“. Hope this helps 😊 ~ Anja
German quark cheese
Budwig Protocol.
Who else is here trying to make a German cheesecake?? Please wish me good luck.
You got this!
Practically this is a Russian cottage cheese💯
Weird, at the 5 minute mark I had to stop the video and go pee.
😆
I know how to make ricotta cheese. Instead of buttermilk, use whole milk and then once you bring milk to a low simmer, then you add vinegar and a coagulates into the cheese. Similar to the butter milk I have to try that now But I like the one in Italy the taste is so much better. So is the olive oil you can’t beat fresh olive oil from Italy. They even mined their own salt in the Mediterranean right off of Coast of Sicily. I don’t know if they consider that the same as Celtic sea salt. It looked like the hills were made out of snow instead of salt. It was so beautiful. I was born in Italy and I was there several times I was there with my mother for a year and then I went twice in 2008. I love it. I wanted to retire in Italy, but my husband didn’t wanna leave the United States. And frankly life is better where you come from at least where I came from it is.
💥❤
NAtürlich einen DH, und Abonieren. Deutsche Küche in US..Bombe!
Thank you so much 👍 ~ Anja
@@OurGabledHome Gerne 😊
Schön dunkel gebackener Öl-Quarkkuchen mit Mürbeteig ist das Beste...diese festen Cheesecake haben damit absolut nix zutun, aber das kennen die Amis eben nicht ..schade.
und als Nächstes wird eine anständige Soße mit gerösteten Knochen und Tomatenmark angesetzt XD ...Spaß, glaube du bist Veggie?
@@underbuxe7997 Klingt super! Viel Spaß beim Kochen (bin übrigens kein Veggie 😊) ~ Anja
Thanks!