Curd Cheese (German Quark, Austrian Topfen)

Title:
Curd Cheese (German Quark, Austrian Topfen)

Yield:
1 Servings

Categories:
Cheese,
German




Ingredients:




--------------------------OLD
WORLD KITCHEN; LUARD--------------------------


     4 tb Yogurt; or wine vinegar, or


     5 tb Lemon juice


     2 qt Milk






 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