ID:769
Recipe Name:Curd Cheese (German Quark, Austrian Topfen)
Name:
Email:
Date: December 1,2009
Category: Cheese
Category: Cheese
Nationality: German
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
4 T yogurt,or wine vinegar, or
5 T lemon juice
2 qt milk
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Right Ingredients:
None
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| Cooking
Instructions: |
Instructions: You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with 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. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
None
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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