[Sca-cooks] quark?
Terry Decker
t.d.decker at att.net
Sun Apr 11 20:28:06 PDT 2010
> Katherine B. said:
> <<<...This "quark" is a nice white.
>
> I have bought some modern quark (I'd never tasted it) and am attempting
> to
> use a buttermilk with the quark culture (one with rennet, one without)
> and
> a milk culture with both rennet and quark culture. They are all setting
> nicely for a kitchen cheese play-date tomorrow. >>>
>
> Okay, I'm a bit confused. What is this 'quark'? Is it a fresh cheese? Is
> it a sour cream? Is it a different fermented milk product? I doubt it is
> a sub-atomic particle.
>
> Stefan
Quark is German for "curd, curds" and thus covers a wide range of fresh
cheeses. Quarkka:se means fresh or cream cheese.
Bear
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