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  Recipe Home » Misc » Curd Cheese (German Quark~ Austrian Topfen)
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  Curd Cheese (German Quark~ Austrian Topfen)
  Category: Misc
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 415
Ingredients:

MMMMMOLD WORLD KITCHEN; LUARD

4 tbsp Yogurt, or wine vinegar, or
5 tbsp Lemon juice
2 qt Milk
Instructions:
You will need a saucepan, a bowl, and a sieve. If using yogurt,
bring the milk to a boil and then leave it to cool to finger
temperature (100 F). Mix with milk with the yogurt in a basin. Put in
a warm place for 4 to 5 hours to set as solid as yogurt.

If using vinegar or lemon juice, stir into the milk and bring it to a
near boil (200 F) in a bowl set in a saucepan of water. Remove and
keep in a warm place for 4 to 5 hours.

Pour the mixture into a sieve lined with a scalded clean cloth. After
an hour put a plate on top to weight and encourage the whey to drip
through. The curds in the cloth are the cheese. Cover and store in a
cool pantry, and it will keep for about a week. Drink the whey,
flavored with fruit juice, for your health - or use to to make
scones. Keep in refrigerator and eat within 2 days.

Yield: 1/2 lb Time: Overnight

Posted 10-30-93 by KARIN BREWER on F-Cooking

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
PlanoNet Lowfat & Luscious echoes
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