sending again , for corrections: But this is the best I can do as many of the below data is from other sources..
I think for you to pull this page in, you'll need to use the scroll bar at the bottom of your screen. But make sure you read every little thing, then decide for yourself if Quark and Cottage Cheese are different.. ( I know they are ) but I want you to read and figure it out for yourself. I've made cottage cheese many, many times..and it is not QUARK..
To make cottage Cheese: You must take the morning- milk from the cow, and let it sit out to sour. We would leave ours sit in a glass gallon jug at room temperature. And the next morning, just barely bring it to a BABY-warm temperature, on a low heat. I stired the old fashion way, Mel's mother taught me to do.. using my elbow, constantly without stopping stir. ( make sure the elbow is well scrubbed,Using no soap residue on the elbow either. And, mens harry arms: please no way should they be stirring cottage cheese. )..when the milk begins to feel a wee-warm, like feeding to an infant..immediately take it from the burner. Let it sit again until the whey comes to the top. DRAIN the whey off ( use it to mix in chicken or hog feed) Take the white curd and strain in a good three layer Cheese cloth ( not a paint net cloth, this will not do )..Hang the cheese over a pan to drain. I had a special handmade rack I hung ours over, and sat it above the kitchen sink. When well drained put the curd of cheese into another bowl, add enough cream to soften, and a little salt and herbs to flavor..( never use more cream then necessary. sometimes you will get larger lumps, if you want small curd add wee-more cream. And keep this in mind, some days makes better cheese than another. I found that a hot-humid day after rains in a warm kitchen done a marvelous job. You can also use cottage cheese, without putting cream in it, season to taste..and add to casseroles..or eat as is. Fruits ( well drained can also be addred...left plain be stirred into jello-0's.. And in FLAXSEED OIL, use it most likely anyway you prefer. BUT AGAIN remember this: our cows were fed and lived on organic pastures, and feeds that we grinded ourselves. ( Oh how we do miss the farming life, this is when we stayed so much more healthier.. If we'd known even thn what we know today..we'd probably have neve had the illness that came along after we retired. Now days a farmer isn't allowed to sell milk he can get into a heap of law/trouble. But if you are a farmer, you're allowed using your own milk for food supply.
I know what quarks are, but I once heard a story about how they came
to be called quarks. Whoever decided to call them quarks thought
"quark" meant something wonderful. I can't remember what that
something wonderful was. But then I heard that "quark" means "cream
cheese" in German.
A Nonsense poem..
Three quarks for Muster Mark!
Sure he hasn't got much of a bark,
And sure any he has it's all beside the mark.
But O, Wreneagle Almighty, would't un be a sky of a lark
To see that old buzzard whooping about us for uns shirt in the dark
And he hunting round for uns speckled trousers around by Palmerston Park?
So basically, quarks were named from a nonsensical poem to describe what was at the time a fanciful idea which few took seriously. qwark A soft, unripened CHEESE with the texture and flavor of sour cream, Quark comes in two versions--lowfat and nonfat. Though the calories are the same (35 per ounce), the texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt. Quark can be used as a sour cream substitute to top baked potatoes, and as an ingredient in a variety of dishes including cheesecakes, dips, salads and sauces.
On another note, the German Quark is actually something between yogurt and cream cheese, and it can be bought plain, with fruit, or with seasonings such as garlic and onion or chives. When working at the DESY laboratory in Hamburg on my thesis experiment, I used to enjoy fruit-flavored Quark for dessert in the cafeteria there. "Quark" can also be used in German to refer to something which is silly or nonsensical, and it may have been a source of discomfort for early German theorists trying to describe this new idea to their skeptical colleagues. :-)
Quark: A funny name for a good cheese that's little known in the U.S.
August 30, 2000
By Sarene Wallace
Scripps Howard News Service
Quark is a quirky little word whose definition depends on a person's point of reference.
To Star Trek: Deep Space Nine fans, it's a character's name; desktop publishers say it's a computer program. James Joyce would say it's a word he fabricated for Finnegan's Wake. And The Random House Dictionary states it's "any of three types of elementary particles that are believed to form the basis of all matter." A cheese aficionado's response? Quark is a fresh, uncured cow's milk cheese popular in Germany and little known here.
That is, until you try it. Crafted by artisan cheese makers in the United States, quark introduces itself as an amalgamation of dairy's already familiar tastes and textures. Quark has the dense creaminess of sour cream or homemade yogurt cheese and is laced with small cottage cheese-type curds. Some people include ricotta in their comparisons. What this means, is that quark has more in common with dairy's plastic tubs of creamy, white spoonables than cheese's grate-"em-slice-"em blocks. That goes for its aroma and taste, too. As a spoonful of nonfat quark wafts sour cream's tanginess, a taste reveals the more pronounced zing of yogurt cheese.
From appetizers to desserts, quark fills in for, or augments, any these products. When it does, quark slims down dishes without reducing their flavor or texture.
Use quark as a foundation for healthy dips or salad dressings, a cracker topping when mixed with assorted herbs, or baked potato topper. Add quark to manicotti, Greek spanakopita, or cheese blintzes fillings, or mix it into noodle kugel, and brunch stratas.
For dessert, mix quark into cheesecake, bread pudding, or clafouti recipes. Quark has 70 calories per one-half cup serving; it contains some calcium, 5 mg of cholesterol and 13 g of protein.
Available at specialty grocers, quark can be stored in the refrigerator for up to two weeks.
I almost forgot quarks' other culinary definition: a versatile, tasty cheese with a fun-to-say name.
LEMON LIMECHEESECAKE
For the crust:
1/3 cup sugar
3 1/2 tablespoons unsalted butter, softened
2 tablespoons beaten egg
3 tablespoons milk
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon double-acting baking powder
1/4 teaspoon baking soda
1 cup sweetened flaked coconut
1/3 cup finely chopped macadamia nuts
For the filling:
1 envelope of gelatin
1/4 cup fresh lime juice
1/3 cup fresh lemon juice
1 cup quark
1/3 cup sour cream
1 cup sugar
1 1/2 cups well-chilled heavy cream
Strawberry fans for garnish, optional
Crust: In a bowl, cream to gether the sugar and butter and beat in the egg, milk, and vanilla. In another bowl, stir together the flour, salt, baking powder, baking soda, coconut, and macadamia nuts. Stir the flour mixture into the sugar mixture. Spread it into a 9 inch greased pie pan and bake at 350 degrees for 30 minutes, or until the crust is golden. Let the crust cool.
Filling: In a small saucepan, sprinkle the gelatin over the lime and lemon juices and let it soften for 5 minutes. In a bowl, whisk together the quark, sour cream, and sugar. Heat the gelatin mixture over low heat until the gelatin is dissolved, and stir it into the quark mixture. In the bowl of an electric mixer, beat the cream until it holds stiff peaks, and fold it into the quark mixture. Pour the filling over the crust and chill, covered lightly, overnight.
Garnish each slice of cheesecake with strawberry fans.
I don't like to advertise on any of my list..but in this case I find this little Quark making mahine not such a bad price, if you're daring to make your own Quark.
Home Page > Houseware >
Quark Maker
The Quark-Yogurt maker can be used for making Quark, yogurt, sour cream, buttermilk, and cheese, making this machine an essential part of today's healthy diet. Quark, an integral part of European culture, is hard to find in North America. Making your own Quark is easy and will only cost a fraction compared to store bought Quark. In addition, it will be free of preservatives and other additives. Let's follow our Grandparents with fresh, healthy, Quark .
It's simple to make Quark with this kit and a little work. You buy 1 quart of buttermilk, put it into the machine and wait. The included timer has been preset for the exact time. Next, line a colander (not included) with the flour sack towel, pour the thickened buttermilk into it, and let it drain for 2 hours. That's it - a pound of Quark has been made, and it can be stored for up to one week in the refrigerator.
The yogurt maker has been made by Salton-Maxim and is backed by a one year manufacturer warranty. It has been enhanced exclusively for the German Corner to make Quark. The entire kit includes the yogurt maker, timer, flour sack towel, instructions for Quark and yogurt making, and recipes.
Weight, 2 lbs 8 oz., Catalog ID: 35001, $35.00
I live in my own little world,
but it's ok, they know me here.
I can say anything I like.. 'cause
nobody listens to me anyway.
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