[Sca-cooks] quark?

[K C Francis]

A local cheesemaker sells it at our farmer's market.  Plain, garlic, vanilla and the most incredible lemon (Meyers)!  Like but not as smooth as cream cheese.  I smear the lemon quark on fresh strawberries.....yum!  


And I've always had giggle over the name too.

 

Katira

 
> From: susanne.mayer5 at chello.at
> To: sca-cooks at lists.ansteorra.org
> Date: Wed, 14 Apr 2010 21:14:45 +0200
> Subject: [Sca-cooks] quark?
> 
> Quark or Topfen (as it is called in Austria) tasets very simmilar to cream 
> cheese. It has also a very simmilar texture, except for the so called 
> Bro:seltopfen wich has a lot less water than normal Topfen (full fat or low 
> fat).
> According to the Canadian page I found, both are made in a simmilar fashion. 
> I did substitute creamcheese and topfen in various recipes both ways with 
> success.
> 
> 
> Here's the wiki link
> 
> http://en.wikipedia.org/wiki/Quark_(cheese)
> 
> 
> 
> and I found a canadian page that has detailed information:
> 
> http://www.foodsci.uoguelph.ca/cheese/sectionf.htm#freshcheese
> 
> "cited from web page:
> 
> Fresh cheese:
> There are four principal types of acid coagulated fresh cheese: Cottage 
> cheese (North American), Quark types such as Baker's cheese (European), 
> Cream cheese, and heat-acid precipitated types including Paneer (India) and 
> traditional Queso Blanco (Latin American). With some qualifications it can 
> be said that these types are all made by acid coagulation of caseins rather 
> than rennet coagulation. The qualifications are that small amounts of rennet 
> are used to improve the texture of cottage cheese, and both Queso Blanco and 
> Paneer manufacture employ the principle of heat-acid precipitation which 
> includes whey proteins in the casein coagulum. Cottage cheese, quark and 
> cream cheese are normally acidified by lactic fermentation while Paneer and 
> traditional Queso Blanco are acidified by the addition of organic acids to 
> hot milk. In modern commercial manufacture most Latin American white cheese 
> is coagulated with rennet (with no culture addition) and consumed fresh.
> 
> What follows are VERY detailed recipes for industrial production"
> 
> 
> 
> Regards Katharina
> 
> >From a very rainy Vienna
> 
> 
> 
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