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Homemade Cottage Cheese (Quark)


For making homemade quark you'll need about 2 days. With this recipe you can make about 1 kg. Enough for cake recipe

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Milk 3 l
Soured cream (yogurt, kefir) 500 g

PS: to make fat free  cottage cheese take skimmed milk and fat free yogurt. With this you will have about 300-400 g of quark.



  • Pour the milk into a large heavy-based saucepan and stir in the soured cream;

  • Leave the saucepan in a room temperature for 24 hours;

  • Then bring to the boil, gently stirring with a wooden spoon so that the milk doesn't stick to the base of the pan, then turn the heat off as large bits of cottage cheese start to form:

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  • Line a colander with muslin or cheesecloth so that it overlaps the sides

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  • Pour off the whey, collecting the cottage cheese gently in the colander.

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  • Gently pull up the corners of the cheesecloth so that it hangs like a bag, twist the cloth to remove the excess liquid

  • Leave the bag to hang from your tap for several hours so the weight of the cottage cheese releases more liquid:

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