Above, 2 litres of buttermilk in an oven proof dish. So many ways to use scrumptious buttermilk were touted in 1845 when the first baking soda was manufactured creating an increased need for it, and now, by accident, a way to distill the essence from what used to be “milk waste” can be used to make cheese only because it is a completely different cultured product. I find it simply amazing that those before have created such delicious recipes from what appears to be almost nothing. As Deb said in the comments below, this cultured buttermilk includes that mesophilic culture and creates an incredibly lovely quark. Quark is made with only cultured buttermilk, or sour milk, over time with varied temperature and mesophilic culture. Therefore, commercial dairies, spotting an unfilled niche, began to culture it sold this completely different product as buttermilk in the early 1920s. Naturally-occurring sour milk, or “Traditional Buttermilk”, become increasingly rare in the late 1800’s and early 1900’s due to immigration, urbanization and modern refrigeration. After the churning, “Traditional Buttermilk” remained, but it is not the same as what we can buy these days. As the milk and cream needed time to sit and separate, bacteria would enter into the mix naturally and the milk would sour. (Thank you, Deb!) In the dairy farming days of yore, housewives waited to collect a large amount of cream on top of the milk to make a good amount of butter. What I have bought, and what we all buy now, is cultured buttermilk. And the grand drum roll: quark contains twice the protein content as low fat yogurt! Who can argue with those facts?īuttermilk used to be the milk left behind after making butter, but today it is a completely different beast. Eventhough no salt is added, trace amounts of salt remain from the milk itself.
Quark food full#
It is 1/5th the calories of full fat cream cheese. Made with buttermilk (Vital Greens is my preference), as I have made it, it is very low in fat (less than 0.1g in 100g Quark). As satisfying as a healthy snack, unadorned, and dressed up with preserves, as above, certainly ready for a party and much more fancy.ĭress it up or leave it plain – either way, Quark Cake is my new favourite treat. A piece of unadorned quark cake is not decadent, but it is delicious. Not like a cheese cake, but like a cheese cake. So, why quark? Matthias’s incredible Quark Cheese Cake or “Käsekuchen Mit Quark”. It tastes like a cross between cream cheese and yogurt cheese: it is a little sweet, a little tangy and very thick and smooth on the palate. However, it doesn’t use any rennet or require any starter. And what is quark, exactly? Certainly, it is a dairy product, but it is not a cheese and it is not a yogurt – technically. The thick, dense, creamy mass in the bowl is Quark.
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