Guest guest Posted December 28, 2002 Report Share Posted December 28, 2002 Quark is the German cream cheese that Dr. Joanna Budwig used with Flaxseed oil to cure many terminal cancer patients. It is usually not found in the supermarkets, but can sometimes be found in specialty food markets. Basically it is like a cottage cheese without curds. In fact, she switched to cottage cheese, I suppose because it was more easily found. Depending on how long it is hung it can be creamy to more solid, like philly cream cheese. If you drain the whey into a pan it can be remixed with the cheese if you let it hang too long, or if you just want some a little softer or creamier. You can also use buttermilk, plain milk or just water to thin it. The whey has the milk sugars in it, so the higher carboydrate content, if you need to watch your sugars. I often mix Quark with salsa for a chip dip. Usually I use pork skins instead of the higher carb corn or potatoe chips. BTW, if you like buttermilk, you can just add a little salt and chill the milk after 24 hours in the oven, instead of hanging it to drain. When making one gallon I usually split it 50/50 after it has clabbered and make butter milk and Quark. I try to save 1/2 cup of the buttermilk to start the next batch of Quark. Have fun, Dick - I am curious to know... what is German Quark? In DietaryTipsForHBP, " richardrochon " <rrochon13@a...> wrote: > And if you put a dish towel in a colander and pour in the curds and whey, tie the corners together and hang over the sink for an hour or more, you can make a cheese spread similar to sour cream or cream cheese, depending on how long you let it hang and how thick you want it. It is similar to German Quark. > Actually, I make mine with 1/2 cup of butter milk to 1 gallon of > milk and put it in the oven for 24 hours with only the light on. > This keeps it about 150 degrees, just right. > Dick > > DietaryTipsForHBP, " JoAnn Guest " <jguest@s...> wrote: > > " JoAnn Guest " <angelprincessjo> > > Tue Sep 17, 2002 5:46 pm > > Make Your Own Curds and Whey > > Make Your Own Curds and Whey > > > > Did you ever wonder what Little Miss Muffet who sat on her Tuffet > > was really eating???? Curds and Whey! > > Guess what? Curds and whey is really just clabbered (curdled) > milk. > > It tastes great. And you can make it yourself. > > What You Need: > > 1 quart of any kind of Straus (or any)Organic Milk > > A big cooking pot > > 6 tablespoons of lemon or vinegar > > A wooden Spoon > > A bowl > > > > Okay, pour the milk into the pot. Add the vinegar or lemon juice. > > Cook the mixture at a low heat very slowly until the milk curdles (yup....makes curds!). It takes just a minute or two at the most. > > Remove the pan from the heat - but keep stirring until all the > > curdling stops. You'll see two things: solids (that's the curd!) > and a strange liquid (yikes! It's green for a moment or 2! It's called whey!). > > > > Put the mixture in a bowl and refrigerate it. When the curds and > > whey are cool, they will be ready to eat. Taste them. Add sea salt or natural sugar. And that's what Little Miss Muffet ate. Do you like it? > > > > What did you just do? > > > > You actually just made cheese. The curds are the cheese. When milk separates into curds and whey, we say that it has clabbered or > > curdled or " coagulated. " Let's get scientific. When you add an > acid like vinegar or lemon juice to milk, you change the shape of the casein. Casein is a protein. In its changed state, casein clumps > > together, or coagulates, to form solid curds. Heat helps separate the curds from the liquid whey. (Another thing that makes milk coagulate is an enzyme called rennet, which is usually made from the stomachs of nursing calves. But at Straus, we use rennet made from a vegetable enzyme to make our cheese instead). > > Curd contains most of the fat, casein protein and vitamin A of the original milk. But whey has important nutrients, too. Whey is 93% water, but it also contains whey proteins, some minerals and > > vitamins, and most of the lactose (sugar) of the original milk. > > Dried whey is sold as an additive for bread, ice cream, processed luncheon meats and even food for animals. > > > > http://www.strausmilk.com JoAnn Guest mrsjoguest Friendsforhealthnaturally http://www.geocities.com/mrsjoguest/AIM.html Quote Link to comment Share on other sites More sharing options...
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