Quark from Slow Cook Modern: 200 Recipes for the Way We Eat Today (page 253) by Liana Krissoff

  • buttermilk

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Notes about this recipe

  • rglo820 on January 12, 2018

    The traditional quark recipe she references in the headnote (from Luisa Weiss's Classic German Baking) calls for cooking the buttermilk in the oven at 150 degrees. Given that most slow cookers' warming settings run 165, I was skeptical it would work but I gave it a try anyway. The curds and whey separated just over an hour in (vs. 8 to 12 in the oven!), and even then I think it was overdone as the texture was extremely grainy. I haven't had commercial quark so I don't have anything to compare it to, but I just don't think this produces an ideally textured cheese. I blended it to improve the texture, and it tasted fine, but if I had an oven that went as low as 150 I'd probably just make it the old-fashioned way.

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