Are you a fan of creamy, soft-textured cheeses? If so, then quark cheese might just be your new favorite. Made from cow’s milk and known for its versatility, quark cheese is a must-try for homemade cheese enthusiasts. If you’re ready to embark on a cheesy culinary adventure, here’s a step-by-step guide on how to make quark cheese at home.

Gather Your Ingredients

To get started with making quark cheese, you’ll need the following ingredients:

  • 1 gallon of whole milk
  • 1 cup of buttermilk
  • 1/4 teaspoon of mesophilic starter culture
  • 1/4 teaspoon of calcium chloride (only if using pasteurized milk)
  • 1/4 teaspoon of liquid calcium chloride diluted in 1/4 cup of non-chlorinated water (only if using homogenized milk)
  • A pinch of cheese salt

Step 1: Heat the Milk

In a large pot, heat the milk over medium heat until it reaches a temperature of 86°F (30°C). Stir gently and avoid scorching the milk. If you’re using homogenized milk, add the diluted liquid calcium chloride and mix well.

Step 2: Add Cultures

Once the milk reaches the desired temperature, sprinkle the mesophilic starter culture over the surface of the milk. Let it hydrate for a minute or two, then gently stir it in using an up-and-down motion. Cover the pot and allow the milk to ripen for 60 minutes.

Step 3: Acidify the Milk

After the ripening period, slowly add the buttermilk to the milk while stirring gently. Continue to stir for a few minutes to ensure the cultures are evenly distributed. Cover the pot again and let the milk acidify for 12 to 24 hours, or until it reaches a pH of approximately 4.5.

Step 4: Drain and Salt

Once the milk has reached the desired acidity, line a colander with cheesecloth and place it over a large bowl. Carefully pour the curdled milk into the colander to separate the liquid (whey) from the solid (curds). Let it drain for about an hour, or until the desired consistency is reached. Add a pinch of cheese salt to the curds and gently mix it in.

Step 5: Store and Enjoy

Transfer the quark cheese to a clean container and refrigerate for at least a couple of hours before consuming. The cheese can be stored in the refrigerator for up to one week. Use it as a spread on toast, in desserts, or as an ingredient in various recipes!

Now that you know how to make quark cheese at home, it’s time to put your cheese-making skills to the test. Enjoy the process and get ready to savor the delightful taste of your homemade quark cheese!

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