Endlich ein gutes rezept für Quark zum selbermachen. Quark is a rarity here in the USA and only available in few locations. My wife of 44 years loves making Cheesecake, now she can make Deutschen Käsekuchen ❤ Vielen dank aus New Mexico.
The stool was genius!! Generally I hung it on cabinet handle. Always a problem. Your recipe is also one I will try (tomorrow ). My tried and true recipe was good, but not practical. It took me three days from start to finish. So glad I stumbled upon your channel. Excellent!! Thank you
That looks really good I'll have to try that I have a lot of dairy Farmers around me I can get the milk right straight from the tank with the cultures in it I was running just a little bit late but I caught up to you thanks for sharing that with us
Here is Swedified version of quark. 1. Buy low fat milk, low or no pasteurization. Formula (Amount of quark you want) X 2 2. Buy quark without sweetner. 3. Mix quark with milk in bucket and leave it for 1-2 days. 4. Strain it for 2-3 days 5. Done. (if you want cheesecake variant, add fat and mix it with nitrogen)
I’m not sure if it would work for this since I never actually monitored the temperature but when I make yogurt I’ve actually wrapped it in a small Heating blanket or have set it on a heating pad on low. I just might try this!
The difference to making yogurt is, that in yogurt the whey is still in the product and the culture and temperature while making it, are different. Quark can be more compared to cream cheese, just that cream cheese is made with cream and not with milk.
I plan to use my Brod and Taylor bread proofer which should be perfect. If you put something over your quark-in-progress on the mat it might work, like a big upside down pot which you swaddle in blankets -- or something else creative. There's always a way if you have enough determination.
I've made firmer cheeses and ricotta cheese from whey, but never quark and found this video very helpful. I'm just wondering why you let it sit for 16 hours after adding the rennet since with amounts you indicate the curd will have already have firmed up to the thickness you need in 1 hour. So why wait longer?
is this the same as Magerquark? I have been living in Germany for 2 years and have really come to love the high protein option and I would love to learn how to make Magerquark if you have a recipe for it
Magerquark just means that it has only little fat. Try using low fat milk for this recipe but it sometimes doesn’t turn out as good as with whole milk.
You have make perfect Quark 👏, I love Quark, But to do at home sems dubell cost 500g, in shop you can by for halv price 500g. and don't need to be a round kichen.
Hallo Grüß Dich, auch ich lebe jetzt in USA und vermisse Quark.Allerdings habe ich eine Laktoseintolleranz. Hast du dafür evtl auch ein Rezept?Wollte es erst mit Buttermilch versuchen, aber das gibt es ja hier auch nicht Laktosefrei.Habe mir auch extra ein Crockpot gekauft.Vielleicht kannst du mir da weiter helfen.Vielen Dank.Lg aus South Carolina
Verwende einfach Laktosefreie Milch, die gibt es eigentlich überall zu kaufen. Du kannst auch Pflanzenmilch verwenden, z.B. almond milk. Funktioniert genauso wie mit Milch. Der Crockpot wird allerdings viel zu heiß aber zum Warmhalten ohne ihn einzuschalten, könnte es klappen.
@@MyGermanRecipes Ich habe die Tage mal 1 Liter Laktosefreie Milch auf 30 Grad erhitzt und dann 3 EL Zitronensaft rein getan und dann im Crockpot mit der Joghurt Funktion ausprobiert.Aber leider ist da nicht wirklich was draus geworden.Wie genau würdest du das ganze mit Laktosefreie Milch machen (habe die Whole Milk vom Lidl genommen).Welche Zutaten und wie genau angewendet bekomm ich es hin. Hoffe das auch irgendwann mal hin zu bekommen
Would a yogurt maker work for this? (The first part that requires low heat, I have made yogurt cheese before, so am familiar with draining the whey. Do you have a kefir recipe?
No, a yogurt maker won’t make quark. The temperature is too high. I don’t have. Kefir recipe, i just add kefir cultures to milk and leave it on the counter.
@@MyGermanRecipes thank you. I found a way to keep it at the right temperature. Put it in a sealed container and place in a small cooler with water at the right temperature. Now to find kefir grains or cultures
I followed the recipe and used the same ingredients from Amazon and organic whole milk but the result taste more like Joghurt/Kefir. What am I doing wrong? 16 hours in the oven at around 25C and 5 hours draining.
Draining it longer might have made it better. There was probably still too much whey in it. The cheese cloth might be too tight waved to let it drain faster. Did you maybe move the quark while it was fermenting?
You can buy Quark in any grocery, you know that, right? If you still want to make it at home, just buy some quark and add a tablespoon of it to your milk to add the culture.
It seems you misunderstood the instructions: you don’t turn on the heat in the oven, only the lamp! The lamp provides enough warmth for the quark. See also the blog post (link is in the video description) for more info.
To my knowledge (and as someone who was a vegetarian for many years) vegetarians do use milk. This is different for vegans, who do not use any product that comes from animals.
What is the problem with the calculation? The milk divides into whey and quark. I remove the whey and keep the quark which then has the weight of 600 g which is helpful to know for recipes that call for quark.
I hear that a lot but do you remove the whey? Technically, it's only Quark if you remove the whey. But I sometimes use greek yogurt and let it drain overnight to get a Quark-like consistence and it works for many no-bake cakes that would usually require Quark. Tastes basically the same, too.
Quark with dill leaves and cucumber slices on German rye bread. Lecker!
I enjoyed quark daily when living in Berlin. I was unaware of how to make it. Thanks for sharing. Life is so much better with quark. 😊
Endlich ein gutes rezept für Quark zum selbermachen.
Quark is a rarity here in the USA and only available in few locations.
My wife of 44 years loves making Cheesecake, now she can make Deutschen Käsekuchen ❤
Vielen dank aus New Mexico.
Thank you so much for being so thorough and providing links to the ingredients needed. Thank you very much.
Ingenious Barbera! Love the stool used for draining!
Thank you! :-)
Great recipe! Thank you for posting.
My pleasure 😊
Danke, das wird ausprobiert 👍
My husband childhood food. Cannot wait to watch it and try it later🙏🏻🥰
Ich freue mich so sehr auf dieses Rezept.
The stool was genius!! Generally I hung it on cabinet handle. Always a problem. Your recipe is also one I will try (tomorrow ). My tried and true recipe was good, but not practical. It took me three days from start to finish. So glad I stumbled upon your channel. Excellent!! Thank you
Thank you for the recipe. You’re my life saver
Cool, I’ll have to check out your other quark videos!
Fantastic! This looks do-able: Thanks.
Thank you! I will definitely try it :-)
Thank you Mam, I like that
I can't wait to see this.
i drain my quark super dry, and then add whipped cream. very nice.
Thank you!!!
You are very welcome! :-)
That looks really good I'll have to try that I have a lot of dairy Farmers around me I can get the milk right straight from the tank with the cultures in it I was running just a little bit late but I caught up to you thanks for sharing that with us
Do I sense some quarkbällchen coming??? 🤤🤤🤤🤤😍😍😍😍
That would be a good recipe, too, but I have something else prepared. Maybe Quarkbällchen later this year?
Does the end product result in a similar flavor as yogurt?
Here is Swedified version of quark.
1. Buy low fat milk, low or no pasteurization. Formula (Amount of quark you want) X 2
2. Buy quark without sweetner.
3. Mix quark with milk in bucket and leave it for 1-2 days.
4. Strain it for 2-3 days
5. Done.
(if you want cheesecake variant, add fat and mix it with nitrogen)
your versions says to "buy Quark without sweetener to add to the milk" thank you, but that is our problem here in the US, there is NO quark to buy! ;)
@@patriciamagoon1366 Well, then you should start a quark buisness then and take the entire market then.
@dalahast06 Well our problem is also that our tyrannical government does not allow the sale of fresh cheeses.
@dalahast06 Well our problem is also that our tyrannical government does not allow the sale of fresh cheeses.
@dalahast06 Well our problem is also that our tyrannical government does not allow the sale of fresh cheeses.
I’m not sure if it would work for this since I never actually monitored the temperature but when I make yogurt I’ve actually wrapped it in a small Heating blanket or have set it on a heating pad on low. I just might try this!
Yogurt needs a higher temperature so what works with yogurt, doesn‘t necessarily work for quark.
It was very good is this similar to making yogurt? In Germany I ate quark with green appl
The difference to making yogurt is, that in yogurt the whey is still in the product and the culture and temperature while making it, are different. Quark can be more compared to cream cheese, just that cream cheese is made with cream and not with milk.
Can the instant pot yogurt setting work? It's about 108 degrees Fahrenheit
I don’t know for sure, but a heating mat meant for wine fermentation might do the trick of keeping the quark fermentation going.
You need to have an even temperature all around, not sure if a heating mat would work.
I plan to use my Brod and Taylor bread proofer which should be perfect. If you put something over your quark-in-progress on the mat it might work, like a big upside down pot which you swaddle in blankets -- or something else creative. There's always a way if you have enough determination.
I've made firmer cheeses and ricotta cheese from whey, but never quark and found this video very helpful. I'm just wondering why you let it sit for 16 hours after adding the rennet since with amounts you indicate the curd will have already have firmed up to the thickness you need in 1 hour. So why wait longer?
is this the same as Magerquark? I have been living in Germany for 2 years and have really come to love the high protein option and I would love to learn how to make Magerquark if you have a recipe for it
Magerquark just means that it has only little fat. Try using low fat milk for this recipe but it sometimes doesn’t turn out as good as with whole milk.
Just subscribed! I was traumatized sorting my trash while living in Germany ...does anyone else share my feelings???
You have make perfect Quark 👏, I love Quark, But to do at home sems dubell cost 500g, in shop you can by for halv price 500g. and don't need to be a round kichen.
Here in Texas, my version is cheaper. I pay double the cost for quark compared to the cost of milk for homemade.
i use sou vide to make cultured yogurt would this work to make it? set temp an time it stays exactly
It depends. If you want more than a tiny bit of Quark, your Sou Vide must be able to at least hold 1/2 gallon of milk.
Quark is a stapke fr my childhood
Hallo Grüß Dich, auch ich lebe jetzt in USA und vermisse Quark.Allerdings habe ich eine Laktoseintolleranz. Hast du dafür evtl auch ein Rezept?Wollte es erst mit Buttermilch versuchen, aber das gibt es ja hier auch nicht Laktosefrei.Habe mir auch extra ein Crockpot gekauft.Vielleicht kannst du mir da weiter helfen.Vielen Dank.Lg aus South Carolina
Verwende einfach Laktosefreie Milch, die gibt es eigentlich überall zu kaufen. Du kannst auch Pflanzenmilch verwenden, z.B. almond milk. Funktioniert genauso wie mit Milch. Der Crockpot wird allerdings viel zu heiß aber zum Warmhalten ohne ihn einzuschalten, könnte es klappen.
@@MyGermanRecipes Ich habe die Tage mal 1 Liter Laktosefreie Milch auf 30 Grad erhitzt und dann 3 EL Zitronensaft rein getan und dann im Crockpot mit der Joghurt Funktion ausprobiert.Aber leider ist da nicht wirklich was draus geworden.Wie genau würdest du das ganze mit Laktosefreie Milch machen (habe die Whole Milk vom Lidl genommen).Welche Zutaten und wie genau angewendet bekomm ich es hin. Hoffe das auch irgendwann mal hin zu bekommen
Would a yogurt maker work for this? (The first part that requires low heat, I have made yogurt cheese before, so am familiar with draining the whey.
Do you have a kefir recipe?
No, a yogurt maker won’t make quark. The temperature is too high. I don’t have. Kefir recipe, i just add kefir cultures to milk and leave it on the counter.
@@MyGermanRecipes thank you. I found a way to keep it at the right temperature. Put it in a sealed container and place in a small cooler with water at the right temperature. Now to find kefir grains or cultures
What is subtitute for this quark because in my area its really hard to find quark or bacteria to make quark, i want to make the quarkball btw..?
Check out my recipe for Skyr here on the channel. You might be able to make that instead.
Hi there! Would this work if I used the instant pot using the “keep warm” setting?
That will be too hot.
@@MyGermanRecipes then how about the yogurt setting?
Would it taste very different from hung curd ?
I‘ve never heard of hung curd so I can‘t tell.
Do you think this method taste better or the Kefir?
I think this one tastes better but it might be because it‘s closer to what I‘m used to from Germany.
Can you use this recipe with goat milk and get the same results? I understand the taste may be different.
Yes, that should work. One can even use plant-based milk. But I have only made it mit cow milk so far.
The cooler method might work. You put the container in a cooler, along with a big jar of hot water.
Thanks. This may save my wife from having to buy it from the farmers market. Quite expensive that way. $6 for 12oz. I eat that in a day.
Indeed, very expensive!
This could probably be done sous vide.
So it’s something between a cheese and a yoghurt?
No, it‘s basically a very fresh cheese. If you work further on it, you can make cheese from it.
A canadian friend said it is white cheese. He is from Quebec, so he might have used the french term though.
I followed the recipe and used the same ingredients from Amazon and organic whole milk but the result taste more like Joghurt/Kefir. What am I doing wrong? 16 hours in the oven at around 25C and 5 hours draining.
Draining it longer might have made it better. There was probably still too much whey in it. The cheese cloth might be too tight waved to let it drain faster. Did you maybe move the quark while it was fermenting?
I'm in Germany now. Where can I find the bacteria to make quark and what is the German name? Thank you
You can buy Quark in any grocery, you know that, right? If you still want to make it at home, just buy some quark and add a tablespoon of it to your milk to add the culture.
oh No ! 16 hours in the oven? my oven goes off as soon as i turn it down to ?50°C. can we use the stove instead?
It seems you misunderstood the instructions: you don’t turn on the heat in the oven, only the lamp! The lamp provides enough warmth for the quark.
See also the blog post (link is in the video description) for more info.
Honey, vegetarians will not use milk either so where the rennet comes from is not important :) BUT thank you for more Quark making videos!! I miss it!
To my knowledge (and as someone who was a vegetarian for many years) vegetarians do use milk. This is different for vegans, who do not use any product that comes from animals.
@@MyGermanRecipes oops, my bad, I tend to throw them in one basket.
Sorry really confused on these measurements, you start with 1/2 gallon and end up with around 600 grams, how many football fields is that?
What is the problem with the calculation? The milk divides into whey and quark. I remove the whey and keep the quark which then has the weight of 600 g which is helpful to know for recipes that call for quark.
@@MyGermanRecipes I just didn't like the back / forth between gallons and grams making it hard to know the yield by weight, not a big deal though.
i make quark from yogurt
I hear that a lot but do you remove the whey? Technically, it's only Quark if you remove the whey. But I sometimes use greek yogurt and let it drain overnight to get a Quark-like consistence and it works for many no-bake cakes that would usually require Quark. Tastes basically the same, too.
So Skyr = Quark
No
Sorry we are in metrics
What the hell is a farrenhyt🤣