Скачать или смотреть How to Make German Quark with Mesophilic Starter Cultures

Making your own German Quark at home is surprisingly simple and yields a creamy, smooth, and mildly tangy cheese that’s perfect for spreading, mixing with fruits, or using in a variety of dishes. With just a few ingredients and some patience, you can easily create this delicious homemade cheese. Here’s a complete guide on how to rehydrate and culture your mesophilic German Quark.

What You’ll Need:
½ tsp dehydrated mesophilic German Quark culture
½ cup fresh milk (whole milk works best for a creamier quark)
A clean glass jar or container
A lid or breathable cloth to cover the jar
Thermometer (optional)
1 tablespoon of cultured quark (reserved for the next batch)
Oven (to maintain a warm environment)

Instructions:
Step 1: Prepare the Milk
Start by pouring ½ cup of fresh milk into a clean glass jar or container. Whole milk will give you a richer and creamier quark, but feel free to use any milk you prefer.

Gently warm the milk to 80°F (27°C). You can either heat it on the stove or let it sit at room temperature. If you have a thermometer, it’s a great tool to ensure the milk is at the right temperature. If you don’t have one, just make sure the milk feels warm but not hot to the touch.

Step 2: Add the Culture
Sprinkle ½ tsp of the dehydrated mesophilic German Quark culture evenly over the surface of the warm milk.

Let the culture sit on the milk for 1-2 minutes to rehydrate. This step helps activate the culture and ensure it is fully integrated into the milk.

Stir gently to mix the culture into the milk, making sure it’s evenly distributed throughout the liquid.

Step 3: Culture the Quark
Cover the jar loosely with a lid or breathable cloth. This allows air circulation while the milk cultures, which is essential for the process.

Place the jar in a warm environment and allow it to culture for up to 48 hours, or until the milk has thickened and developed a creamy texture. The milk should take on a consistency similar to yogurt or custard.

Tip: If you want a tangier quark, let it culture for a longer period, but keep in mind that it may take up to 48 hours to reach the desired consistency.

Step 4: Warm the Oven
Preheat your oven to 80°F (27°C). Once it reaches the desired temperature, turn it off. The warm environment will help the quark set properly.

Place your jar of cultured milk into the warm oven and leave it there for 30-45 minutes. This gentle warmth will help your quark develop a rich and creamy texture.

Step 5: Chill the Quark
After the quark has set in the oven, remove the jar and place it in the refrigerator to chill.

Allow it to chill for at least 6 hours. This cooling period allows the quark to firm up and enhances its flavor. The result will be a smooth, creamy quark with a mild tangy taste.

Step 6: Save Starter for the Next Batch

Once your quark has chilled, set aside 1 tablespoon of the cultured quark in a separate container. This will be your starter culture for the next batch.

For the next batch, combine the reserved 1 tablespoon of quark with 1 cup of fresh milk and follow the same steps as before. You’ll need to use 1 tablespoon of quark for every 1 cup of milk you want to culture. Important Note on Storing the Culture:
After your first three back-to-back batches, you can store the quark in the refrigerator between cultures. Be sure to culture your quark again within 7 days to maintain its active cultures. If you wait longer than a week, the starter may lose its potency.

Enjoying Your Homemade Quark

Once chilled, your German Quark is ready to enjoy! It has a mild, tangy flavor and a smooth, creamy texture that makes it perfect for a variety of uses. Try spreading it on bread, mixing it with fresh fruits, or using it as a substitute for cream cheese or yogurt in recipes.

Quark is incredibly versatile and can elevate both sweet and savory dishes. Whether you use it in baking, as a topping, or in your morning breakfast bowl, homemade quark is sure to be a hit!

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