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.
If you have children, call them to join. To make quark is fun process and lesson about chemistry, cooking, health and fermentation 🙂
Homemade Quark. Kohupiim.
A fresh, light, homemade natural quark for several dishes
- 1 litre ” milk” From 1 litre milk you receive ca 200 g quark.
- skimmed milk + ca 150 g sour cream
- fermented milk
- yoghurt. But! Be sure, that yoghurt is not consist thickeners or stabilizers
What to use:
NB! DO NOT use products with signs UHT (ultra high temperature), ESL (extended self life), aseptic, thermized… You need living bacteria and natural product.
- 1. You need:
hot water bath
thigh sieve and (gauze) cloth for straining
- For better result stir as little as possible, and if, then very carefully
- Quark is ready when has formed clumps and whey has separated. It takes ca 40 minute.
- Pour quark through a sieve, to separate whey
[caption id="attachment_8821" align="alignnone" width="1024"] Estonian Quark. Kohupiim[/caption]
2. Pour ” milk” in to a pot, and put pot in to hot water bath. Ideal temperature is 55 C- 65 C. Water bath is not necessary. And if you want result quicker (for example you making lesson for kids:)), do not use water bath but make quark directly on the stove and use higher temperature. Higher temperature gives you less curd, but you get this quicker.
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