Homemade Quark Cheese – For Beginners

 

 

 

 

 

What is Quark cheese?

 

Quark Cheese is commonly known as curd cheese. Quark cheese is soft, fresh cheeses made without rennet. Although traditionally made with cow milk, goat milk quark is every bit as appealing and useful.

 

Quark has a texture similar to that of a thick sour cream, and is most often used in baking. Its smooth texture and mild, tangy taste add lightness and moisture to baked goods. It is simple to make Quark at home from buttermilk. It can also serve as a substitutes for ricotta in dishes such as lasagna, and as a base for dips and toppings. Alternatively, it can also substitutes in recipes that use sour cream, yogurt cheese or cream cheese.

 

 

How to make Quark Cheese

 

 

Quark cheese in colander

 

It will takes up to 48 hours before it is ready for your recipes, although the actual time that you will need to spend with it is only about 10 minutes.

  • To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tablespoon. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.
  • Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.
  • Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.
  • Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and Enjoy! Normally, you will get about 8 oz. of cheese from 1 quart of milk.

 

More Goat Cheese Recipes. Click the link to view the recipes!

 

 

Draining homemade cream cheese

Cream Cheese

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Homemade Chhana – For Beginners

 

 

 

Chhana Recipe:

 

 

Chhana is an acid and heat-coagulated milk product. It should not contain more than 70 per cent moisture and goat milk fat should not be less than 50 per cent of the dry matter.

The quality of Chhana is affected by the type, fat percentage and acidity of milk, coagulation temperature, pH, type of coagulant used and its strength. To prepare high quality chhana, fresh goat milk containing more than 4 per cent is preferred since it gives the desired soft body and also meets the legal requirements. The temperature of coagulation of goat milk should be around 85°C and its pH should be approximately 5.5. A pinch of calcium chloride is usually added to the coagulating solution before its addition in to the boiling milk since it compensates the calcium in milk lost during boiling and helps in bringing about perfect coagulation. Lactic or citric acid is commonly used as coagulating agents. Traders however use the previous days sour whey, which brings about considerable saving in the coagulation process. Of late, some research suggests the use of calcium lactate as coagulating agent.

 

 

  • The required quantum of goat milk is taken in a stainless steel jacketed kettle or iron karahi and the goat milk is heated.
  • Coagulating solution is prepared by dissolving 2 g of citric acid in 200 ml of potable hot water for one litre of goat milk. A pinch of calcium chloride may be added to the hot coagulating solution to aid in the coagulation process.
  • The goat milk is brought to boiling point while stirring it continuously with a stirrer.
  • As soon as the goat milk boils, the heating is stopped.
  • The coagulating solution is added in thin streams to the hot goat milk with continuous gentle agitation.
  • As clear whey separates, addition of coagulating solution is stopped.
  • It is better to wait for a few minutes for the completion of the coagulation process. Then the coagulated milk is poured over another vessel through muslin cloth.
  • The cloth containing the coagulated mass is tied and hung on a hook for the complete removal of whey from chhana.
  • After draining the whey out, the chhana is wrapped in vegetable parchment paper and stored for further use.

 

 

 

More Soft Cheeses Recipes. Click the link to view the lists NOW !

 

 

 

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