Saturday, 7 February 2015

Quark Cheese-DIY

Quark Cheese DIY

When we did the alphabet marathon Nandini had made quark. The first time I had heard of this delicious cheese. I had to make it.

Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts

Quark Cheese
Recipe Source: here 
  • 3 ½ cups milk
  •  ¼ cup curd
  •  ¼ cup water

  • Bring the milk to a boil and let it cool completely.
  • Meanwhile blend the curd and water to get your buttermilk.
  • Add buttermilk and mix
  • Let it rest undisturbed for 24 hours in a warm corner of the kitchen
  • One full day later, line a sieve with cheesecloth (or a thin kitchen towel). Place this on a bowl with at least ½-ltr capacity to collect the drained whey water
  • Pour the curds into the lined sieve and secure. Pull the edges together and twist it up or secure with a rubber band
  • Place the entire apparatus in the refrigerator for 24 hours
  • Remove the cheese from the cheesecloth and keep refrigerated in an airtight container. 
Linking to PJ's event "Say Cheese" for Srivalli's Kid’s delight.

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