Quark/cottage cheese starter culture

Make your own quark/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

• quarg
• kvarg
• fromage blakc
• curd cheese
• farmers cheese
• queso fresco

Content cottage cheese starter culture

• 2 grams of starter for 4 l of quark
• Produced in Bulgaria.
• No yogurt maker needed
• allergens: milk

Ingredients

Sourced and packaged in Bulgaria, this organic, all-natural starter is free from preservatives, additives, and artificial colors or flavors.

• 100% natural
• 100% plastic-free
• No additives
• Gluten-free
• Soy-free
• GMO-free
• Halal
• Kosher

Microbes: Live active lactic acid cultures of lactobacillus bulgaricus, levilactobacillus brevis, lacticaseibacillus casei.

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.

Traditional Method for Making Quark (Using Cream)

Employing cream, this technique yields a lush, smooth quark characterized by a buttery taste, perfect for accompanying fruit, serving as a spread, or enriching baked items.

1. Prepare the Cream
   Warm the cream gently to a temperature between 24°C and 30°C. While not mandatory, this step aids in more effective starter activation. Should your cream already be at ambient temperature, heating it can be omitted.

2. Add the Starter Culture
   Distribute the quark starter culture by sprinkling it onto the cream’s surface. Allow it to rest untouched for 2-3 minutes, enabling hydration.
   Mix the starter into the cream with gentle yet thorough strokes to guarantee it’s spread evenly.

3. Incubate the Cream
   Place a loose-fitting lid or a cloth over the pot (to permit airflow) and let it remain at room temperature (22-25°C) for approximately 10-12 hours, or through the night. Throughout this time, the cream will achieve a thicker consistency and acquire its distinctive taste.
   Monitor the consistency from time to time. The quark ought to be notably thickened and creamy, resembling dense yogurt.

4. Drain the Quark
   Transfer the thickened cream into a colander that’s been lined with cheesecloth or muslin. Permit it to drain for a duration of 2-4 hours, contingent on your preferred consistency. For a more solid quark, you can gather the cloth into a bundle and suspend it for further draining.
   Suggestion: Cheesecloth by itself is adequate. Deposit the thickened cream into the cheesecloth, secure its ends by tying, and hang it up so the whey can drip out freely.

5. Adjust and Store
   Move the finished quark into a pristine container. If you wish, introduce a small amount of salt for added flavor. Keep it refrigerated and aim to use it within 5-7 days.

Alternative quark making instructions (using milk and rennet)

1. Prepare the Milk
   If using raw milk, bring it to 74-78°C and maintain this heat for 5 minutes to eliminate any bacteria. Subsequently, allow the milk to cool down to 30°C.
   For milk that has been pasteurized, simply heat it to 30°C.

2. Add the Starter Culture
   Sprinkle the quark starter culture across the milk’s surface. Let it hydrate for a period of 2-3 minutes, then incorporate it gently using an up-and-down stirring motion for roughly 5 minutes to achieve even culture distribution.
   Important: Refrain from whisking, as this introduces air bubbles which can interfere with the process.

3. Let the Culture Work
   Cover the pot and allow it to sit undisturbed for 2-4 hours at ambient temperature (22-25°C). The culture will begin to acidify the milk, progressively altering its consistency to that of yogurt.

4. Add Rennet to Coagulate Milk
   Introduce the specified quantity of rennet for your cheese (consult the rennet packaging or particular cheese recipes for the correct dosage) while stirring at a slow pace. Persist with slow, up-and-down stirring for an additional couple of minutes.
   Secure the container with a cover and let it rest for about 10 hours, or overnight. The culture will persist in its activity as the rennet gradually causes the milk to form curds.
   It’s not essential to keep the milk’s temperature constant during this phase; it’s acceptable for it to cool gradually. However, endeavor to prevent it from falling below 22-25°C. If necessary, apply a bit of heat at some point, but exercise caution to avoid overheating, as you don’t want to end up cooking the curds.

5. Check the Set
   The milk should by now be considerably thickened, appearing like yogurt, with some whey noticeable around the perimeter. If it has not yet set, allow it more time to acidify and then re-examine.

6. Cut and Drain the Curds
   Employing a knife, slice the curd into squares of approximately 4cm. Strive for pieces that are fairly uniform in size. Larger pieces will yield a moister final cheese, so feel free to vary the size to tailor your cheese to your liking.
   Let the curds rest for an additional 10 minutes. This facilitates further whey separation.
   Line a strainer or colander with either cheesecloth or butter muslin. Pour the curds along with the whey into the prepared strainer and allow the whey to drain away naturally for around 4 hours. For a softer, creamier result, reduce the draining time; for a firmer quark, extend the draining period.
   Suggestion: Cheesecloth on its own will suffice. Place the curds into the cheesecloth, tie its ends together, and hang it to let the whey escape freely.

7. Transfer and Store
   Once the quark has attained your desired consistency, move it to a storage container and place it in the refrigerator. It will become slightly more firm as it chills.

Enjoy your quark!

Your homemade quark is now ready for use in either sweet or savory culinary creations. Spread it onto bread, combine it with fruit, or incorporate it into your baking. Homemade quark can be kept in the refrigerator for a maximum of 1 week.

Tip

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.

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