Gastronomixs

Quark

Quark is a basic ingredient in the cuisine. It contains less fat than crème fraîche, is a little less tart than yoghurt, and is easy to make yourself. 

Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer.

Quark

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Ingredients

1

litre

whole milk

100

g

buttermilk

Preparation method

  • Heat the milk and the buttermilk in a clean pot.
  • Heat to 40°C while stirring continuously.
  • Pour the mixture into a clean bucket and cover with a tea towel.
  • Set the bucket aside in a warm place at about 20°C for three days.
  • Regularly check that the thickness and flavour are right, as temperature, just like hygiene, is an essential factor in this preparation.
  • If needed, allow the quark to ferment outside of the refrigerator for a little longer to create a thicker end result. Shorten or extend the fermentation process if needed.

Serving suggestions

  • Served with the bread that proceeds the meal.
  • As part of a composition with components of cucumber, tomato, celery, or green herbs.
  • As an addition to sauces, soups, and dressings.
  • Vary by flavouring the milk before making the quark by adding spices such as coriander seeds or fennel seeds.

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