“kwark”
Storage: Refrigerator
Quark is a soft, fresh cheese with a similar texture to sour cream, and has a mild tangy flavour.
Ingredients:
2 litres milk
4 drops calcium chloride (in ¼ cup filtered water)
1 dose M036 mesophilic culture
Warm milk.
Pour milk into a pot, add calcium chloride solution and heat (directly) to 31°C. Remove from heat.
Add cheese ingredients.
Add 1 dose of MO36 (mesophilic) culture to the milk and stir to combine.
Rest mixture (covered) for 24 hours at 23°C (a little warmer is okay) until consistency of yoghurt.
Strain through cloth to discard liquid (whey).
Using a slotted spoon, carefully collect the curd cubes and place into a cheesecloth lined colander.
Drain for a few minutes then hang and drain for 12 hours in a cool area of your home, until desired consistency.
You can also press quark cheese for 12 hours to get a firmer, textured cheese.
Acknowledgement
Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
Copyright © 2023 Megan Radaich. All rights reserved.
Permission for sharing links from this website is given for non-commercial use only.
Except
as permitted under the Australian Copyright Act of 1968, no other part of
this website may be reproduced or utilised in any form by any means,
electronic or mechanical, including photocopying, recording, or by any
information storage and retrieval system without written permission from
the author. Disclaimer