August 10, 2014 - 8:45am
Quark Bread
My own recipe for what I like to call Quark Bread. It's made with a special german soft cheese called quark thats incredibly delicious. It makes a dense, soft, rich crumb that's perfect for sandwich bread. The recipe will be uploaded soon for anyone who wants it.
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The bread is a BEAUTY!!
Oh I love Quark for sweet and savoury things.
I am German so we used Quark a lot and I can get it here in UK too.
Looking forward to this recipe!
I love Quark too! I try to use it in just about everything that I can! When I make Flammkuchen I like to use quark instead of crème fraîche.
My family history is German and I've been during an exchange trip but I'd love to go back. Thats the first time I tried quark and fell in love with it. The kind i get in the US suffers in comparison!
Quark is fantastic in cakes too, like * Quark Kuchen *
The Quark I do get here in the UK is as good as the one in Germany as they do import it from Germany * lucky me *
I am in the UK since 1997 and the only things I really miss are German Ingredients though I do a lot of them here now.
My children love Quark with some milk in it and sugar, whisked well and then added fruit.
Simple but oh so good.
That sounds delicious! I am going to have to try that!
It is a fav. Summer pudding for the kids when it was chilled in the fridge for a couple of hours.
The main thing is to whisk it real fluffy. * drooling here, think I have to go to Tesco tomorrow to get some *
SIGH! And if you are lucky and find some, it's outrageously expensive and doesn't taste the same.
If I want to bake German Käsekuchen, I have to make do with cream cheese, using some tricks to achieve the taste and consistency of quark: http://hanseata.blogspot.com/2013/12/german-cheesecake-kasekuchen-for-ex-pats.html
Obviously there are a lot of expats all over the world without access to quark - this post is one of the most popular posts on my blog.
Karin
Oh that is sad that you do not have Quark in the US:(
What would I do without my Quark for Kaesekuchen??
I shall have a look at your recipe though just in case my local supermarket stops stocking it.
There is an online store for German Food , they are based in London, that is where I get my fresh yeast and other goodies that I can not get otherwise.
Hi, there are plenty of recipes online on how to make quark yourself.
I'm originally from Austria and had problems finding 'Topfen/Quark' in our supermarkets here in Australia. Thankfully, they stock it now for quite a few years. Needed it badly when my children were younger and had a fever (to apply on their chest to draw out the temperature).
Anyhow, I used to and still make it sometimes myself. It's easy to do and just about the same as commercially produced quark. Alternatively I use drained homemade Greek yoghurt (labne).
I'm looking forward to the quark bread recipe!
Your quark bread looks great. Can't wait to see the recipe. Quark isn't hard to find here in the San Francisco Bay Area so I look forward to trying out your recipe. A lot of specialty cheese stores carry it around here. And I've even seen it at Costco, Whole Foods and Trader Joe's too. Of course I cannot speak to the quality of the quark since I haven't tried too many.
I made quark with buttermilk (kept overnight in a warm oven, then drained). The consistency was right, but the taste too bland.
You are right, Ingrid, apart from making the real thing with rennet, draining Greek yogurt is probably the best option, but only if it isn't the non-fat variety with all kinds of stabilizers.
Here is my European/American diary conversion: http://hanseata.blogspot.com/2013/07/my-pantry-cream-or-sahne-dairy.html
Karin
cottage cheese and whip it up in a blender. That's about the closest I can come to it.