Make your own quarck/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed.
Make your own quarck/cottage cheese at home with this freeze-dried cottage cheese starter culture. Everything is in it, so no additional rennet is needed.
What is quark?
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Dutch-speaking, Slavic and Scandinavian countries.
Other names for quark
- fromage blakc
- curd cheese
- farmers cheese
- queso fresco
Content cottage cheese starter culture
- 2 bags for 0.5 liters of milk each
- Produced in France.
- No yogurt maker needed
- Preparation only two minutes
- allergens: milk
Milk powder, rennet, Lactococcus lactis, Lactococcus cremoris, Lactococcus diacetylactis.
Storage instructions cottage cheese starter culture
In the freezer. Even after use, store the starter in a freezer in a Ziploc bag or in a vacuum. The starter is very hydrophilic – if moisture gets into the package, the quality will deteriorate. Shelf life is approximately 2 years in the freezer.
How do you make quark?
You can use any milk you want – cows, sheep, goats, skimmed milk, whole milk, raw, pasteurized, sterilized, it always works!
- Mix the milk with the starter
- Allow to ferment for 24 hours at approximately 23 ° C until it becomes thick
- Let drip out in the fridge for about 12 hours in a cheesecloth or handkerchief (outside the fridge is also possible, then the curd cheese will be a bit more acidic)
- Cool back and enjoy
Get more out of your quark starter with our rennet. The microbes in quark can be multiplied, but the rennet cannot. Using the method described in the yogurt products, and combined with some extra rennet.
Online on demand workshop ‘how to make vegan cheese at home’ (subtitled)
During this English subtitled workshop you will learn the theory and practice of making vegan cheeses at home, with a focus on vegan camembert and vegan blue cheese . Foodwriter ‘Meneer Wateetons’, author of several books on fermentation and alternative food preparation techniques, will teach you all about fermentation, curing salts, food safety, pH, starter cultures, molds and drying conditions. Click here for more info.
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