GERMAN QUARK CRUMB BARS
These bars are delicious! They have a crumbly topping and a cheesecake-like filling on the inside - what's not to like!
Provided by Mom2Rose
Categories Bar Cookie
Time 1h
Yield 1 pan
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Mix the ingredients under the Quark Filling section and set aside.
- Blend Crumb Topping ingredients with a pastry blender (or 2 knives in a criss-cross pattern).
- Measure out 2 1/2 cups of crumbs. Pat into a greased 13x9 glass baking dish. Pat crumbs up about 1/2 inch up sides of baking dish.
- Bake at 350F for 10-12 minutes.
- Pour quark mixture over baked crust. Sprinkle remaining crumb mixture evenly over quark layer. Pat down very lightly.
- Bake 30-35 minutes. Cool before cutting.
- STORAGE: Keep refrigerated but bring to room temperature before serving.
Nutrition Facts : Calories 4741.8, Fat 197.9, SaturatedFat 120.4, Cholesterol 860, Sodium 2357.2, Carbohydrate 685.7, Fiber 11.8, Sugar 352.1, Protein 59.7
QUARK (GERMAN CHEESE)
A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.
Provided by Dee514
Categories Cheese
Time P1DT15m
Yield 1/2 Pound
Number Of Ingredients 2
Steps:
- You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
- If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
- Mix the milk with the yogurt in a basin.
- Put in a warm place for 4 to 5 hours to set as solid as yogurt.
- If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
- Remove and keep in a warm place for 4 to 5 hours.
- Pour the mixture into a sieve lined with a scalded clean cloth.
- After an hour put a plate on top to weight and encourage the whey to drip through.
- The curds in the cloth are the cheese (Quark).
- Cover and store the Quark in a cool pantry, and it will keep for about a week.
- You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
- Store the whey in refrigerator and use within 2 days.
GERMAN QUARK
This recipe was found on The German Corner website. This is an easy overnight instruction on how to make quark. Quark is a German dairy product similar to sour cream. It is used to make German Cheesecakes and other desserts and dishes. It is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! You will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.
Provided by Mom2Rose
Categories Cheese
Time P1DT6h
Yield 1/4 1/2 lbs.
Number Of Ingredients 2
Steps:
- Pour buttermilk into pyrex baking dish.
- Cover with lid and put into oven overnight at lowest temperature (150F).
- The next morning line the colander with cloth and pour the lumpy buttermilk into it.
- Cover with the ends of the cloth and let drain into sink for about 6 hours.
- This process can be accelerated by putting a bowl filled with water on top.
- This recipe will yield about 1/4-1/2 lbs. of quark.
HOW TO MAKE GERMAN QUARK
Quark is not easily available in most non German countries, and it cannot really substituted by ricotta or creamcheese. But then it's not really difficult to make. This is the way we made it at my friend's house in a tiny village in the Black Forest where I spent my summer vacations when I was 13. 1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.
Provided by Mia in Germany
Categories German
Time P1DT4h5m
Yield 1 , 1 serving(s)
Number Of Ingredients 2
Steps:
- Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
- After 16 hours, it should have turned into soured milk.
- Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
- Let cool and pour into a sieve lined with a cheesecloth.
- Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).
Nutrition Facts : Calories 1408.8, Fat 80.4, SaturatedFat 50, Cholesterol 307.4, Sodium 1076.2, Carbohydrate 103.2, Fiber 0.1, Sugar 0.4, Protein 72.1
EASY-MADE GERMAN QUARK
This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.
Provided by FrankW
Categories World Cuisine Recipes European German
Time 3h10m
Yield 28
Number Of Ingredients 2
Steps:
- Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
- Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
- Cook in the preheated oven for 2 hours and 15 minutes.
- Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.
Nutrition Facts : Calories 90.9 calories, Carbohydrate 3.7 g, Cholesterol 19.4 mg, Fat 5.5 g, Protein 2.4 g, SaturatedFat 3.3 g, Sodium 76.7 mg
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