When cooking german recipes in america, what can substitute for Quark?

Similar questions: cooking german recipes america substitute Quark.

Mascarpone, yogurt I've used mascarpone cheese as a substitute. The flavor isn't as tangy, but the texture is very similar. You can also substitute yogurt cheese.

Take ordinary plain yogurt (not vanilla, but really plain) and drain it for a day or two. I do that by lining a strainer with a coffee filter and dumping the yogurt into it. Put it over a bowl; a fair bit of greenish whey will seep out.(Some people cook with the whey, but I just chuck it.) In a pinch, cream cheese and ricotta will work, too, depending on the recipe.

You can find Quark in the States The Vermont Butter and Cheese Company makes Quark in the United States. Some grocery stores will carry it, or you can buy it on line at: butterandcheese.net/fromageBlanc.html The closest thing here would probably be a mix of ricotta and sour cream, but depending on the recipe, you might get the right taste, but not the right consistency. Ricotta cheese or sour cream on its own might also work, depending on the type of Quark: creamy or more solid.

If you are a bit adventurous, and you have the time, you can also make it yourself. There is a recipe at this web site: netcooks.com/recipes/Miscellaneous/Quark... I am happy to see that there are more and more things available in the States that I missed from home ( Belgium), but sometimes, you just have to make it yourself.

I just discussed this with a German friend of ours and she said you can use a couple of different things. She explained to me that Quark is a 'White Cheese' similar in texture to 'Cottage Cheese'. She said she learned of a couple of substitutes while she worked in a German restrurant in the U.S.. She says both of these methods work well, but one is more involved in the making process.

The first method is what she uses when she doesn't have the time to do the second method. 1. Take 9 parts of Ricotta Cheese and 1 part of Sour Cream and blend together.

She says this is a very good substitute. 2. She uses 2 quarts of Buttermilk (the amount can be adjusted if needed) and pours it into an Enamaled Dutch Oven with a good sealing lid.

This can be replaced with any oven-safe pan or dish with a good sealing lid. She recommends the Dutch Oven or a heavy Cassarole dish with a lid. She says likes these dishes better than thinner Stainless or Aluminum pans, but the stainless or aluminum will work fine if that is what you have available.

Put the dish or pan into a 150ºF oven, yes 150ºF, and bake for a minimum of 5 hours. She says she puts hers in the oven about 10 pm and lets it bake overnight. When she gets up at 6 am the product is done.

Set a collondar on a large bowl or in a clean sink, place the solids in the collandar and allow the liquid to drain. Cheese Cloth or other straining methods can be used. If you desire the Quark to be creamy, as she does, then use a blender and add a small amount of heavy cream to achieve the creamy texture you desire.

She say milk will work but will not give it the creamier texture provided by heavy cream.

You can use cream cheese. I am in Germany and have had to ask my neighbors what the heck quark was besides the name of some guy on Star Trek...(Lt Quark...right? ).

I have been told that the next best thing to it is cream cheese. Quark does seem to be slightly different but I have been assured that it will substitute just fine. Try making an apple strudel with cream cheese and raisins.YUMMY.

I cheat and buy the ready to bake ones here in Lidl. Good luck! Feel free to pass on any recipes.

JEMS_Mom's Recommendations Quark (8 Ounce) by igourmet. Com Average Customer Rating: 5.0 out of 5 (based on 1 reviews) German Home Cooking: More Than 100 Authentic German Recipes; Passed Down from Generation to Generation Amazon List Price: $9.95 .

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