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:)
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 🙂
A fresh, light, homemade natural quark for several dishes
1 litre ” milk”
From 1 litre milk you receive ca 200 g quark.
What to use:
skimmed milk + ca 150 g sour cream
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.
1. You need:
hot water bath
thigh sieve and (gauze) cloth for straining
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.
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.
when I am looking abroad cook shows, it seems to me very strange hysterical attitude to raw garlic.
In Estonia because of climate are runny nose and cough, very common. (Probably it is reason, we do not use welcome kissis:)). And to cure or prevent cold, you must use raw garlic, as much you can tolerate 🙂
For Tasty Garlic Bread
Roast, toast or fry Black Bread
Spread on bread smashed garlic
cut in to cubes
and add some salt