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lowfat quark?
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In a message dated 10/15/01 4:16:04 PM Central Daylight Time, lorenzo1@... writes:
We made the Quark or Cottage cheese from raw milk. ??I suspect if you try to I make it from pasteurized skim milk and I do NOT use a starter culture. All I do is put the organic skim milk in a pan when I get home from the grocery store, cover the pan, and let it sit for 48 hours. Then I slightly heat it which speeds up the separation of the curds and the whey, scoop it into a strainer to let it drip, pour off the whey, and refrigerate the cottage cheese/quark. Carolyn |
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Lorenzo
We made the Quark or Cottage cheese from raw milk. I suspect if you try to
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make it from pasteurized milk you may need a starter culture. We had a response from Germany (Patrick) who said they make Quark from raw milk. On the farm I lived on as a child we had our Cows tested for disease and we drank the milk raw. I drank it while milking. It tasted so good that I never liked pasteurized milk. Just buy cottage cheese from the store. Also milk fat or butterfat is on the list of beneficial fats as it has a little omega 3 in it. The bad fats are trans fats, and fats from grain fed animals. Most low fat foods have too much added sugar. Best Regards, Lorenzo Join the CaveManFood list and eat like our ancestors. CaveManFood-subscribe@... Trapshooters Join this; trapshooter-subscribe@... ----- Original Message -----
From: "Joel Agee" <jagee@...> To: <FlaxSeedOil2@...> Sent: Monday, October 15, 2001 10:14 AM Subject: Re: [FlaxSeedOil2] lowfat quark? Lorenzo, ---------------------------------------------------------------------------- ---- Lorenzo,this: is Quark the same thing as curd? I.e. the curd of skim milk = low-fat quark? Joelcould not sell. She just let it sit overnight in a large shallow pan, andtook the quark off the next morning to feed us kids and the chickens. If youeat it. --- Outgoing mail is certified Virus Free. Checked by AVG anti-virus system (). Version: 6.0.286 / Virus Database: 152 - Release Date: 10/9/01 |
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Joel Agee
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Lorenzo wrote: We made the Quark or Cottage cheese from raw milk.?? I suspect if you try toYes, that makes sense.? Not much chance of finding raw milk anywhere around where I live.? Any suggestions for a starter culture?? No? idea how? this is done. ? We had aI've drunk raw milk and I agree it's delicious. ?Just buy cottage cheese from the store.I do that -- it's just that I so much prefer the taste and consistency of Quark!? (It also? masks the taste of the oil more than cottage cheese.) ?Thanks, Joel |
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Joel Agee
Carolyn,
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Now all my questions about how to do this procedure are answered.? Thanks for that.? But this leaves? me with still one more question: is the final product cottage cheese or quark?? They'renot the same thing, to my mind and palate. Joel ckreibich@... wrote: In a message dated 10/15/01 4:16:04 PM Central Daylight Time, lorenzo1@... writes: |
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In a message dated 10/15/01 9:38:53 PM Central Daylight Time, jagee@... writes:
: is the final product cottage cheese or quark? ?They'renot the same thing, to my mind and palate. I don't know the answer to that. The final product is a "lump". It breaks up easily with a fork and looks like dry cottage cheese. I then mix back in a little organic cottage cheese to give it a little moisture. Carolyn |
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Joel Agee
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ckreibich@... wrote: In a message dated 10/15/01 9:38:53 PM Central Daylight Time, jagee@... writes:Ok, thanks -- the test will be in the tasting. Joel |
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