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Old 08-16-2014, 11:08 AM   #1
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Quark

From reading another forum, I have become interested in Quark, which I believe is a cross between yogurt and cream cheese. It is better known in other countries other than the US, and I am interested in making some. The ingredients needed are milk and buttermilk which contains live active cultures. Is such a thing sold in the US? Is that was is called cultured buttermilk? I'm sorry to sound so stupid, but I admit I am when it comes to such things. I know if anyone on DC has information regarding this I will get some very informative replies.

Thanks.
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Old 08-16-2014, 11:38 AM   #2
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Here is a recipe that you could probably cut down and experiment with.

Homemade Quark / German Quark

and we have our own resident Quark maker!

ISO additions to cream cheese or quark
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Old 08-16-2014, 11:39 AM   #3
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TaxLady makes quark at home. Love quark--especially on dark German peasant bread topped with sour cherry jam or honey.
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Old 08-16-2014, 02:38 PM   #4
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I haven't looked yet, but I was told that real cultured buttermilk with the active cultures is hard to find in the US. Is that incorrect? Will I walk into my local grocery store and there it will be?

I don't even know why I want to make this but I'm going through a stage when I like to make unusual things that I hear of. I make yogurt then pour it through a yogurt cheese maker and make yogurt cheese, but I heard that quark is better.
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Old 08-16-2014, 05:52 PM   #5
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You should be able to find it in a local grocery store. If not any "healthy" market like Whole Foods will have it.
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Old 08-16-2014, 06:19 PM   #6
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Quote:
Originally Posted by CarolPa View Post
From reading another forum, I have become interested in Quark, which I believe is a cross between yogurt and cream cheese. It is better known in other countries other than the US, and I am interested in making some. The ingredients needed are milk and buttermilk which contains live active cultures. Is such a thing sold in the US? Is that was is called cultured buttermilk? I'm sorry to sound so stupid, but I admit I am when it comes to such things. I know if anyone on DC has information regarding this I will get some very informative replies.

Thanks.
Quote from Wikipaedia "Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of Lactococcus lactis (formerly known as Streptococcus lactis) plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. "
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Old 08-17-2014, 02:49 AM   #7
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you can't compare yoghurt with quark... completely different..

as far as I know you need rennet for Quark
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Old 08-17-2014, 10:28 AM   #8
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Quote from Wikipaedia "Commercially available cultured buttermilk is milk that has been pasteurized and homogenized (if 1% or 2% fat), and then inoculated with a culture of Lactococcus lactis (formerly known as Streptococcus lactis) plus Leuconostoc citrovorum to simulate the naturally occurring bacteria in the old-fashioned product. "

I've heard that, but I take it to mean it does not contain the active cultures.
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Old 08-17-2014, 10:30 AM   #9
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you can't compare yoghurt with quark... completely different..

as far as I know you need rennet for Quark

I'm comparing it as far as the fact that both are made by combining milk and active cultures.

I saw some recipes online that said you don't need rennet. Like I said in my first post, I have no idea what I'm talking about....except for what I have been reading online.
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Old 08-17-2014, 02:12 PM   #10
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Which recipe are you looking at? This page says that using buttermilk is only one of several ways to make quark: http://www.cheesemaking.com/Quark.html
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