Curd Cheese (German Quark, Austrian Topfen)

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Title: Curd Cheese (German Quark, Austrian Topfen)
Yield: 1 Servings
Categories: Cheese, German


--------------------------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, moderator of GT Cookbook and PlanoNet
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