Quark/cottage cheese starter culture
Make your own quark/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed.
Out of stock
Product Description
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 bags for 0.5 liters of milk each
- Produced in France.
- No yogurt maker needed
- Preparation only two minutes
- allergens: milk
Ingredients
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
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.
Online Yoghurt making course
In 29 bite sized English spoken video lessons you will learn all about making yoghurt (and other fermented dairy) at home, without the need for special tools, in this online course by the founder of startercultures.eu. You will learn to ferment any yoghurt, promote your probiotics and save money by never having to buy yoghurt again!
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17 reviews for Quark/cottage cheese starter culture
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Make your own quark/cottage cheese at home with this freeze-dried cottage cheese starter. Everything is in it, so no additional rennet is needed.
Out of stock
Ook deze werd reuze lekker! Veel zoeter dan de griekse en bulgaarse yoghurt. Beetje verwarrend dat de instructies op het pakje anders zijn dan op de site. Maar kniesoor die daarop let: de kwark lukt vast op beide manieren. In elk geval is ‘ie lekker.
Nog niet gebruikt? Ik heb de producten nog niet gebruikt dus ik weet het nog niet,
vanuit eerdere ervaring weet ik dat deze goed is, nu nog niet gebruikt
Uit de workshop had ik opgemaakt dat er lebstremsel meegeleverd zou worden. Dat bleek niet zo te zijn, misschien had ik dat verkeerd begrepen. Verder helemaal ok!
Ook hier een gebruiksaanwijzing op de verpakking. Ik ga van de week voor het eerst kwark maken.