Lets Make Quark- A Soft Cream Cheese
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- Опубліковано 22 жов 2024
- venisonfordinn...
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Thank you for joining us on this crazy journey! Our family- Kate and Marius plus our four kids, have always enjoyed living a homemade life whenever possible. Moving 1000miles north in 2017 to Northern BC, Canada upped our game even more. We live on a 34 acre homestead and get a kick out of things like raising our own meat, dairy and vegetables. Theres plenty of failures, you’ll be sure to see those here too. We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. You can find lots of real life confessions, recipes, how to’s and “The Schat Show”. Family health, natural health, cooking, natural food, whole food, recipes, parenting, kids, children, babies, faith, family life, work life balance, survival, wildcraft, keeping a family milk cow, home dairy, chickens, eggs, meat chickens, raising meat, raising pigs, fencing, dogs, cats, garden, gardening, winter gardening, short season gardening, northern living, life in winter, outdoor adventure, nature study, plant identification, rural living, food preparation, heating with wood, firewood, child training, homeschooling are all topics you will find here
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I’m so glad you're here, I hope you stick around!
Love the way that you work around family life
😊 thank you
I so enjoy how your videos are real life. Crap happens to everyone and you show how to create something amazing while dealing with a busy life. Thank you
I just started following and I love how your videos are real life and not staged.
Oh I love this video, moms are the masters of multi tasking! Props for making cheese, AND a video, AND keeping the kids on track, not to mention that mental mom to do list. Some days we do it all!
Never dull!! I'm glad you enjoy the kid chaos...not everyone does lol
Thank you for keeping it real. Your kids are running around, your doing the regular mom things, I love it
You are so welcome!
Why I subscribed after less than 3 min. The truth. Who buys cheese cloths when muslin fabric works the best! GREAT tip!
Thanks for subbing!
This reminds me so much of my family and life. Thank you for the video. Salt makes everything better.
You are most welcome!
Oh, I love Quark! Have yet to make it myself though. Here in germany we also like to eat it as dessert of some sort. Mix it with a little milk and/or cream to make it super smooth and creamy (kind of like thick greek joghurt), add a little honey or sugar and in the summer: fresh strawberries. There´s nothing better! :)
Sounds great! I made fruit dip with it too
AND for Käsekuchen, Käse-Sahnekuchen with all sorts of fruits 🥰
Just found your channel and love it! A normal family life! The very best to you. I am making cream cheese with store-bought milk by adding a quart of heavy cream, Flora Danica, rennet, and Calcium chloride. I will let you know how it comes out.
Sounds great! Hope it worked out for you.
That's super easy! Wow. Basically hands off and then so much cheese!
My favourite kind of dairy recipe 🤣
This looks like it would be a good starting place for people (🙋🏻♀️) who’ve never made cheese before. I’m glad you mentioned store bought milk, because that’s all I have available. Do you *think* it would work? Have you heard of anyone using store bought milk? Does anyone else here have thoughts? Thanks!
I really think it would work! People make other cheeses all the time with storebought milk and cultures.
I saw a german video where they used raw milk to make clabber and then let it set more and strained it and it made quark that way. Apparently it's the traditional way. I tried it and it indeed tastes like the quark I buy at the supermarket here in Germany.
Yes, I use clabber now too! It's awesome!
Hey you guys have a super wholesome and informative channel thanks for putting out kickass content
Thanks for watching!
Need to try this, I sometimes drain more my homemade yogurt to get that kind of ricotta soft cheese that goes well with, well lots of meals haha
Yes yogurt cheese is good! This is milder and a little sweeter and lasts longer in the fridge.
Here in the US we are having a cream cheese crisis - this is what we should be doing!
Oh No!
May you share where you get your mesophilic culture and rennet? Thank you!
Glengarry cheesemaking supply
I needed this! Thank you!
You are so welcome!
Is this the same Quark I had in Germany?!?! I can’t wait to see this video! My favorite was the fruit quark they had. It was amazing!
I think so! I've not been to Germany but I'm guessing quark is quark?
This sounds simply too easy and too lovely! My fridge is full of milk...must use milk today. Trying this. And I can make a cheesecake with this? How awesome! Does it freeze well? I like that it keeps in the fridge but I'm wondering if I can freeze for when my cow is dry.
Yes we love to make cheesecake with it and it freezes well.
I heard about Quark a while ago but haven't tried it. My cow just freshened and I'm drowning in milk, so I'm going to give this a shot today. Thanks for a great, easy recipe! I'd love to know how you make your Gouda. Do you have that info somewhere?
In my membership I have cheese recipes. I will be releasing those recipes in bundles at the end of the month.
do you think you could add calcium chloride like you do for cheese when using pasteurized milk?
Yes you can!
@@VenisonforDinner any idea of amount?
Does this cheese work for all the baking aspects of cream cheese?
I have never tried it in baking...I feel its a little moister, but it does make a good baked cheesecake.
What would happen if you pressed it like you would for gouda or cheddar?
The curds are too soft, it would be a mess
How do you use this “cream cheese”?
In Germany we eat it like Greek yogurt with fruit or plain or in desserts or in cheesecake in lieu of cream cheese
Hi Kate,
I tried to make cream cheese using store bought milk and mesophilic culture but I failed terribly.I kept the milk at room temp for 10hrs after that I hung it for 8 hrs. In the end I got a smelly curd like cream cheese .I salted it and after refrigerating it tasted rancid and bitter .Plz help. Ps: here in India My room temp was 28°C.
What sort of fat level was the milk?
@@VenisonforDinner it was full cream milk with fat of 6.5% .I added extra 200g of cream with 25% fat content
@@ranibidla3288 you didn’t mention rennet-two drops of rennet is also part of the recipe
i am completely stupid when it comes to this cheese business. i have the raw milk, so i put the culture in it, how much?. can i buy it on amazon.
There is a recipe linked in the video description
Жаль не на русском 😟