OLD WORLD KITCHEN; LUARD
4 tbsp yogurt, or wine vinegar, or
5 tbsp lemon juice
2 qt milk
A Recipe for
Curd Cheese (German Quark Austrian Topfen)
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This Recipe for Curd Cheese (German Quark Austrian Topfen) is one of thousands in the Recipes-to-go Cheese Cookbook.
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This is a recipe for Curd Cheese (German Quark Austrian Topfen) from the recipe cookbook of Recipes-to-go (Cheese)
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You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put in
a warm place for 4 to 5 hours to set as solid as yogurt.
If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and
keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth. After
an hour put a plate on top to weight and encourage the whey to drip
through. The curds in the cloth are the cheese. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.
Yield: 1/2 lb Time: Overnight
Posted 10-30-93 by KARIN BREWER on F-Cooking
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
Serves: 1
Curd Cheese (German Quark Austrian Topfen) Recipe brought to you by Recipes To-Go