WHAT IS QUARK? Quark is of Central European origin and is thought to have been made since the Iron Age. Quark simply means ‘curd’ in German. It is a fresh, white cheese, very similar to Ricotta. It is a very versatile product that can be combined with savoury flavours (such as caraway, paprika or chopped Spring Onion), or sweetened with sugar or honey and eaten with desserts or for breakfast. A hugely versatile cheese, it is also used in baked preparations such as savoury and sweet pies, mousses and cheesecakes. The texture is firm but a little crumbly and the flavour is mild and milky. Quark is made from pasteurized milk which has a starter culture added to it then some rennet to firm the curd. It is then hung in cheesecloth so that some of the whey can drain off. The Cheese Barn Organic Quark does not have any milk powder added to thicken it.
No Bake Lemon Quark Cheesecake:
80—100gm plain biscuits 50g Butter (melted) 200g Icing Sugar 200gm Light or soft Cream Cheese 500g The Cheese Barn Quark Zest of 2 Lemons & juice of 3 Lemons 3—3 ½ tsp Gelatin
Crush biscuits, mix in butter and press into 20cm spring form tin. Wisk Cream Cheese, Quark & Icing Sugar, fold in zest. Soak Gelatin in lemon juice then melt on low heat. Beat into cheese mixture and spoon onto base. Chill until set (approx. 3 – 4 hours).
Beetroot Dip Recipe:
· 1 med beetroot cooked and chopped · 1 pottle of The Cheese Barn Organic Quark · 2-3 Tbs lemon juice · 1 tsp ground cumin
Salt & pepper to taste Mix up in blender and enjoy – sprinkle whole cumin seeds on top (optional)
German Cheesecake Recipe:
200g Butter 250g of Sugar 3 Tbsp. Custard Powder 2 Tsp. Baking Powder 500g Quark Optional: Coconut Flakes, Dried Fruit
Preheat oven at 180°C. mix all ingredients, place in buttered baking dish and bake for 50 to 60 minutes