Kohuke. Chocolate Glazed Quark Snack

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Kohuke. Chocolate Glazed Quark Snack

Kohuke- chocolate glazed quark snack is very popular dessert for children breakfast. Estonians can buy from store tens of sorts Kohuke: with different flavours and fillings.
Because of quark, Kohuke is rich of protein and because of chocolate, it is energy bar:)

Lets do Kohuke at home as pop-cakes.

Kohuke. Chocolate Glazed Quark Snack

  • Servings: 4-6
  • Time: 30mins
  • Difficulty: easy
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Kohuke is typical Estonian breakfast dessert. Full of energy and protein.

Ingredients

  • ca 100 g quark ( ca 10 pcs Kohuke)
  • ca 100 g baking chocolate
  • sugar, vanilla…
  • you can add berries, chocolate, coconut…

Directions

  1. Put the quark in to the towel and squeeze as much you can, as dry you can. Quark must be very dry
  2. season dry quark. NB! do not add too much sugar, because chocolate is sweet, as well
  3. Roll small balls
  4. Melt chocolate in to the water bath or micro-oven. Add some cream , if necessary. Chocolate must be liquid and flowing
  5. Dip quark balls in to the chocolate and cover all sides.
  6. Let Kohuke dry and harden.
  7. Enjoy! Head isu!



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Homemade quark

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Homemade quark. Kohupiim

Impossible to write Estonian food blog without quark.
To be honest, I am not sure, which word is right
quark or curd or fromage blanc.

In each country you get the different product with different acidity, texture, consistent….., because of leavening, milk.

Quark is not
.. riccota. Riccota is made from cheese whey, which give the specific taste and texture
… cream cheese. Cream cheese is made from cream and has different consistent, texture, acidity and usually in cream cheese has added salt
… mascarpone. Mascarpone is not fermented product. Protein is curdled with acid.

Estonian quark is made from skimmed milk and mesophilic starter. This is fat-free and mesophilic means, that quark is fermented on the low temperature.

Homemade Quark. Kohupiim.

  • Servings: 4
  • Time: 2hr 30mins
  • Difficulty: easy
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A fresh, light, homemade natural quark for several dishes

Ingredients

  • 1 litre ” milk”
  • From 1 litre milk you receive ca 200 g quark. What to use:

    • skimmed milk + ca 150 g sour cream
    • kefir
    • fermented milk
    • yoghurt. But! Be sure, that yoghurt is not consist thickeners or stabilizers

    NB! DO NOT use products with signs UHT (ultra high temperature), ESL (extended self life), aseptic, thermized… You need living bacteria and natural product.

Directions

    1.  You need: hot water bath thermometer thigh sieve and (gauze) cloth for straining And patience

    2.  Pour ” milk” in to a pot, and put pot in to hot water bath. Ideal temperature is 55 C- 65 C.

    3.  For better result stir as little as possible, and if, then very carefully

  1. Quark is ready when has formed clumps and whey has separated. It takes ca 40 minute.
  2. Pour quark through a sieve, to separate whey
  3. Head isu!

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