Post by wyomama on Aug 30, 2004 18:44:04 GMT -5
From Midge (I think )
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Combine milk and butter milk in container. Cover and let stand at room temperature for a day or two (sometimes it needs another 12+ hours to be ready, it becomes very thick and has a skin on top). When milk is ready it will thicken and smell a little sour. Set up a double boiler and place on heat. Once water is simmering below our the milk into the top. In a few minutes the milk will begin to shrink from the edges of the pan and the surface will look somwhat solid. After about 5 minutes stick a knife in the center of the quark, if it comes out clean it is ready. The liquid around the quark will be clear. Remove from heat and let cool. When cool strain through a fine seive or cloth lined colander. the whey should be clear, if it is cloudy the quark needs to be cooked a bit longer. And if the quark is a bit grainy and yellow it was cooked too long. It will last several days in the fridge.
Quark Cheesecake
1/4 cup melted butter
1 1/4 cup of fine biscuit crumbs
500 grams (sorry guys!) quark
200 ml milk
grated rind of lemon
20 gram gelatine, dissolved in 2 tblspoons boiling water
100gram castor sugar (fine grain sugar)
2/3 cup fresh or cooked fruit pieces
250 mls whipped cream
Mix the butter evenly through the biscuit crumbs and press into cake tin. Chill.
Mix the quark with the milk and lemon rind, and add the dissolved gelatine and caster sugar.
Stir in the fruit. Fold in the whipped cream and pour over the chilled crumb base.
Leave the cheesecake to set in the fridge for at least one hour before serving. Decorate as desired.
***************
From Sally(MA)
I made 36 hr Quark cheese with 2 gal of raw milk. 24 hrs with culture at room temp & 12 draining in rerigerator. I filled a gal ziploc bag with water for a weight on the butter-muslin lined collendar overnight in the refrigerator.
My dinner was this and it was good.
I took:
5 ladles of the soft cheese
5 eggs
5 spoons of sugar (~1/4 cup spoon?)
5 oz of cream
& vanilla extract
and mixed them in a mixer 'till cake-batter-like.
I poured this in pie shells and baked at 350 o F for an hour,
then it sat in the oven for another hr because milking was a war tonight. Jasmine kicked the bucket X 2.
***********
Combine milk and butter milk in container. Cover and let stand at room temperature for a day or two (sometimes it needs another 12+ hours to be ready, it becomes very thick and has a skin on top). When milk is ready it will thicken and smell a little sour. Set up a double boiler and place on heat. Once water is simmering below our the milk into the top. In a few minutes the milk will begin to shrink from the edges of the pan and the surface will look somwhat solid. After about 5 minutes stick a knife in the center of the quark, if it comes out clean it is ready. The liquid around the quark will be clear. Remove from heat and let cool. When cool strain through a fine seive or cloth lined colander. the whey should be clear, if it is cloudy the quark needs to be cooked a bit longer. And if the quark is a bit grainy and yellow it was cooked too long. It will last several days in the fridge.
Quark Cheesecake
1/4 cup melted butter
1 1/4 cup of fine biscuit crumbs
500 grams (sorry guys!) quark
200 ml milk
grated rind of lemon
20 gram gelatine, dissolved in 2 tblspoons boiling water
100gram castor sugar (fine grain sugar)
2/3 cup fresh or cooked fruit pieces
250 mls whipped cream
Mix the butter evenly through the biscuit crumbs and press into cake tin. Chill.
Mix the quark with the milk and lemon rind, and add the dissolved gelatine and caster sugar.
Stir in the fruit. Fold in the whipped cream and pour over the chilled crumb base.
Leave the cheesecake to set in the fridge for at least one hour before serving. Decorate as desired.
***************
From Sally(MA)
I made 36 hr Quark cheese with 2 gal of raw milk. 24 hrs with culture at room temp & 12 draining in rerigerator. I filled a gal ziploc bag with water for a weight on the butter-muslin lined collendar overnight in the refrigerator.
My dinner was this and it was good.
I took:
5 ladles of the soft cheese
5 eggs
5 spoons of sugar (~1/4 cup spoon?)
5 oz of cream
& vanilla extract
and mixed them in a mixer 'till cake-batter-like.
I poured this in pie shells and baked at 350 o F for an hour,
then it sat in the oven for another hr because milking was a war tonight. Jasmine kicked the bucket X 2.