I am Joannna Budwig. diet. This will make my stress go away. I do not have to hope they sell it in the one store in all of San Diego Ca USA that carries it. Thank you so much! You are so kind and smart.
Hello Esther! If you are married to a German man, you might have noticed that they are not easily impressed but magically serving Quark in the US should really do the trick! Let me know how it went, I am always curious :-)
Hi in your recipe it states 1 gallon of milk to 2 sachets of kefir. Do you mean 1 litre.? Thank you for taking the time to make these videos. You inspire me to try different things in the kitchen. 😊
Great information! Thank you. I love your videos! Volume is still very low. The volume is great at the beginning of the video but fades after the introduction. Then the volume increases again toward the end of the video.
Thank you for your feedback, James! The new video is still with the old microphone but I tried to increase the sound even more while skipping the background music hoping to make things better. Let's wait and see how the sound with the new mic turns out.
After some experimenting, I found if I don't heat the (pasteurized) milk then let it cool, as per the kefir starter directions on the box, it never forms quark. I just put it in my instant pot on pasteurize then let it cool to a approximately 77 degrees F (or close), add kefir, then put it back in the instant pot on ferment low, wait 36 hours, and it comes out perfectly every time. Any thoughts why I have to heat the milk first? I can't get it to work otherwise. With buttermilk, I can just put the filled bowl in a warmed oven and I have quark in the morning. Very easy. It doesn't taste nearly as good though.
My guess is that your house is a lot cooler than ours. I have the thermostat set to 78°F to 79°F in the house. This seems to be a very good temperature to make Quark this way. I've so far never boiled the milk for this Quark. It could also be that a different brand of milk works differently? I am using organic, whole milk.
That is a very good question. If you keep some of the kefir, you can infuse it into a new batch. However, it will reduce the amount of the quark if you leave some of the kefir for the next batch. I sometimes buy a bottle of kefir and use about 1/3 of it to infuse milk for quark. That‘s probably 1 1/2 cups. I usually want to get as much quark of my batch as possible so I start a new batch every time without keeping any for the next batch.
Here are the Kefir link: Kefir Cultures (amazon): amzn.to/2TDdd6H Below each video there is a "description" section, that one needs to open on devices in order to see the content. Not sure why UA-cam is hiding that function that well.
It's only about 69F in our home right now and after 24 hrs, still has milk texture. I think I will heat the milk first like the package recommends and give it another go. Maybe leave it in a slightly warmed oven (turn on low then quickly off) overnight. I think it's probably just too cold right now.
Yes, that really might be too cold. Some people put on the oven lights, so the oven is warmed just by the light, and the put their Quark-milk in there. I hope it will work out!
@@MyGermanRecipes Thank you. It did start get solid after 36 hours, but I will try again with a little warmth. With my buttermilk quark, I put it in a slightly warmed oven over night. I'd like to use the kefir though. Thank you!
I found nothing seems to ferment in my cool home including bread. I did follow the kefir directions and used one packet per quart, which means 4 packets (there's two packets in a strip) per gallon of milk. Kept mildly warm in my oven (turn on lowest heat setting for maybe 15 secs every once in a while) or in my instant pot (ferment low setting) I get beautiful creamy quark every time within 24-36 hours. Yummy. Love it with just some fresh fruit. Now I need to make a German cheesecake. Last time I used buttermilk quark for cheesecake, but the kefir has a much nicer texture and flavor.
Great video, thank you. I want to make this for the Budwig protocol as you cannot get organic quark in the UK though am sure it will be available eventually as it is becoming popular. All I can get is organic cottage cheese but it is salted and I want mine without so that I can eat it with berries and honey.Temperatures in the UK vary so if it is chilly in my kitchen, where should I put the kefir? I have a dehydrator so could I put it in there on the lowest setting?
Hi Karen, I don't own a dehydrator so I really can't tell. I know that some people heat their oven at the lowest temperature like 50°C and then turn it off. Then, overnight, they put their kefir to be quark into the oven. If your dehydrator has the same low temperature it might work. No guarantee though. If you have a fireplace or are running a radiator, you could place it near that. We just can't do that here in Texas since we only get hot air out of the ceiling for heating if it's cold (like today). Let me know if you find a good way to make your Quark in the UK.
My German Recipes Ich wohnen auf Deutschland vier jahre. Ich liebte das Leben in Deutschland. Vielen Dank fur die Weiterbabe Ihrer Rezepte. I remembered much of that but had to look up that last sentence. ❤️
I noticed that you did not remove any grains, is that because you used powder kefir? When making quark this way, do you always use a new package of kefir?
Yes, the powdered kefir is not with grains. I could keep some of the kefir for the next batch but I don’t need quark that often, so I use a new package every time.
Es funktioniert auch mit lactosefreier Milch aber schmeckt dann ein bisschen bitter. Fettreiche Milch klappt besser als fettarme und mit 1% Fettanteil klappt es nach meiner Erfahrung nicht.
I'm sorry. But that's not Quark cheese. You just made soft Kefir yogurt or Greek Kefir yogurt. By the way, it's better to use Kefir grains. Don't through out the whey. It's the Whey Protein that we can drink. Usually we drain the kefir and remove the grains to make another one. We don't eat the grains. But if we eat it, it won't hurt. Thanks for your information. But there is a way to make Quark Kefir Cheese traditionally. Some people do the way you did it. But, that's not cheese. It's Soft Kefir Yogurt. Keep it up. ✊ Search for videos that teach how to Make Kefir Yogurt. That's a help.
Hello Marylyn Reno. I'm a Brazilian. I have a Brazilian UA-cam Channel. You may go there to learn how to make Quark Cheese. I'm sorry it's not in English though. If you don't understand it. leave a message under the commentary and I will send you the recipe. I can not send you a recipe here.
That is, how Quark was made at the first place! I wish I could get some so I could make cheese. Whether it‘s safe, depends probably on the farm, cow and farmer. I would guess it is if they keep things clean but can‘t guarantee it.
In your recipe link you say to use 1 galon milk with 2 pack of kefir, but in your video you are using 1/2 galon box of milk with 2 pack of kefir. So which is correct please??
Hi Irish Rose (I love the alias & love Ireland), Unfortunately not. But if you make cheesecake of it, it can be frozen (If been told, never tried it myself though).
Irish Rose Yes but the question is more whether the cold of the freezer will kill the good bacteria or not, if so, you would have removed the main reason for consuming quark. We know to much heat kills it but I don’t know about cold.
Then just put that raw milk somewhere where it has 28 to 30 degrees celsius (82F - 86 F) for some hours until it has this temperature. Carefully stir in a tsp of lemon juice or some rennet. Let stand at mentioned temperature for several hours. It must not be moved at the entire time. Then put through a cheese cloth and let drip until the quark has the desired consistency (2 to 6 hours). I hope this will work for you. Maybe start with 1 liter to try it out. Be aware of the risks of raw milk. I have not tried it like this since Texas doesn‘t allow raw milk. It might be safer to heat the milk to destroy unhealthy bacteria and then later add the bacteria culture like a cream cheese starter culture (I‘m just guessing this culture resembles the quark culture) and then proceed as described. Let me know how it turns out.
Actually, they are all home. All the time. My kids are in online school and my husband in home office. Before I film, I yell “camera rolling” and they know to be quiet. We like it warm 😀
Well, with yogurt you don’t separate the whey, that really makes a difference. Quark is more like a very young cheese than yogurt, but some steps indeed are like making yoghurt.
MyGerman Recipes The milk also needs to be heated then cooled with yogurt which doesn’t appear to be the case here unless I missed something, and Granted you don’t need to separate the whey with yogurt however if one wants a thick yogurt one does...so I do.. one can make yogurt cheese that is as thick as the quark here and I actually save the whey from yogurt to use in my baking ... my German relatives had always mentioned quark when I was growing up here in the States but I never truly knew it was ...thanks for showing this!
I made this with coconut cream at room temp. Perfect! I’m going to strain it overnight. I’ll get some good milk this week to make a dairy cheese.
I am Joannna Budwig. diet. This will make my stress go away. I do not have to hope they sell it in the one store in all
of San Diego Ca USA that carries it. Thank you so much! You are so kind and smart.
Good luck with the diet! 😘
Did you make your own for Dr Budwig? How is it going?
Awesome!! Thank you for showing us your German Recipes. Now I will go impress my German Mann :)
Hello Esther! If you are married to a German man, you might have noticed that they are not easily impressed but magically serving Quark in the US should really do the trick! Let me know how it went, I am always curious :-)
Hi in your recipe it states 1 gallon of milk to 2 sachets of kefir. Do you mean 1 litre.? Thank you for taking the time to make these videos.
You inspire me to try different things in the kitchen. 😊
OMG, me and the customary system 😬 I think it‘s just 1/2 gallon of milk. I have to correct that.
Great information! Thank you. I love your videos!
Volume is still very low. The volume is great at the beginning of the video but fades after the introduction. Then the volume increases again toward the end of the video.
Thank you for your feedback, James! The new video is still with the old microphone but I tried to increase the sound even more while skipping the background music hoping to make things better. Let's wait and see how the sound with the new mic turns out.
After some experimenting, I found if I don't heat the (pasteurized) milk then let it cool, as per the kefir starter directions on the box, it never forms quark.
I just put it in my instant pot on pasteurize then let it cool to a approximately 77 degrees F (or close), add kefir, then put it back in the instant pot on ferment low, wait 36 hours, and it comes out perfectly every time.
Any thoughts why I have to heat the milk first? I can't get it to work otherwise. With buttermilk, I can just put the filled bowl in a warmed oven and I have quark in the morning. Very easy. It doesn't taste nearly as good though.
My guess is that your house is a lot cooler than ours. I have the thermostat set to 78°F to 79°F in the house. This seems to be a very good temperature to make Quark this way. I've so far never boiled the milk for this Quark. It could also be that a different brand of milk works differently? I am using organic, whole milk.
Can you use the that batch to make a new batch ? Or we have to follow these steps again ? Thanks
That is a very good question. If you keep some of the kefir, you can infuse it into a new batch. However, it will reduce the amount of the quark if you leave some of the kefir for the next batch. I sometimes buy a bottle of kefir and use about 1/3 of it to infuse milk for quark. That‘s probably 1 1/2 cups. I usually want to get as much quark of my batch as possible so I start a new batch every time without keeping any for the next batch.
Thank you so much ❤️ I have ordered the cultures and will be making it soon😊
Great stuff. Can't see the Amazon link though. What's the kefir product called?
Here are the Kefir link:
Kefir Cultures (amazon): amzn.to/2TDdd6H
Below each video there is a "description" section, that one needs to open on devices in order to see the content. Not sure why UA-cam is hiding that function that well.
It's only about 69F in our home right now and after 24 hrs, still has milk texture. I think I will heat the milk first like the package recommends and give it another go. Maybe leave it in a slightly warmed oven (turn on low then quickly off) overnight. I think it's probably just too cold right now.
Yes, that really might be too cold. Some people put on the oven lights, so the oven is warmed just by the light, and the put their Quark-milk in there. I hope it will work out!
@@MyGermanRecipes Thank you. It did start get solid after 36 hours, but I will try again with a little warmth. With my buttermilk quark, I put it in a slightly warmed oven over night. I'd like to use the kefir though. Thank you!
I found nothing seems to ferment in my cool home including bread. I did follow the kefir directions and used one packet per quart, which means 4 packets (there's two packets in a strip) per gallon of milk. Kept mildly warm in my oven (turn on lowest heat setting for maybe 15 secs every once in a while) or in my instant pot (ferment low setting) I get beautiful creamy quark every time within 24-36 hours. Yummy. Love it with just some fresh fruit. Now I need to make a German cheesecake. Last time I used buttermilk quark for cheesecake, but the kefir has a much nicer texture and flavor.
Respected madam I want to know can we use quark made out of kefir grains for dr budwig protocol .please let me have your comments
I actually don't know anything about the dr budwig protocol bit maybe someone else her does?
Great video, thank you. I want to make this for the Budwig protocol as you cannot get organic quark in the UK though am sure it will be available eventually as it is becoming popular. All I can get is organic cottage cheese but it is salted and I want mine without so that I can eat it with berries and honey.Temperatures in the UK vary so if it is chilly in my kitchen, where should I put the kefir? I have a dehydrator so could I put it in there on the lowest setting?
Hi Karen, I don't own a dehydrator so I really can't tell. I know that some people heat their oven at the lowest temperature like 50°C and then turn it off. Then, overnight, they put their kefir to be quark into the oven. If your dehydrator has the same low temperature it might work. No guarantee though. If you have a fireplace or are running a radiator, you could place it near that. We just can't do that here in Texas since we only get hot air out of the ceiling for heating if it's cold (like today). Let me know if you find a good way to make your Quark in the UK.
MyGerman Recipes I think they could use an ordinary yoghurt maker as they keep the liquid at the perfect temperature to promote good bacteria growth.
I read your recipe on the blog. It looks like you did not use the quark machine. Did you just set it out overnight or in the refrigerator?
I just let it sit in the kitchen (warm) for a day or even better for two days.
My German Recipes Ich wohnen auf Deutschland vier jahre. Ich liebte das Leben in Deutschland. Vielen Dank fur die Weiterbabe Ihrer Rezepte. I remembered much of that but had to look up that last sentence. ❤️
I bought fresh Kefir in a bottle, how much do I need to add to 1800/2000ml of milk, please
1.5 cups or about 1/3 of the bottle it comes in in America.
I noticed that you did not remove any grains, is that because you used powder kefir? When making quark this way, do you always use a new package of kefir?
Yes, the powdered kefir is not with grains. I could keep some of the kefir for the next batch but I don’t need quark that often, so I use a new package every time.
Kann ich dafür auch Lactosefreie Milch nehmen?Muss es eine Fettreiche oder Fettarme Milch sein? Danke 🤗
Es funktioniert auch mit lactosefreier Milch aber schmeckt dann ein bisschen bitter. Fettreiche Milch klappt besser als fettarme und mit 1% Fettanteil klappt es nach meiner Erfahrung nicht.
@@MyGermanRecipes also kann ich Laktosefreie Whole milk nehmen?!
I wonder if this would work with kefir grains rather than powdered culture.
It should work.
Yes. It's better with grains.
Is this really Quark? Is there a difference between strained kefir and Quark?
I'm sorry. But that's not Quark cheese. You just made soft Kefir yogurt or Greek Kefir yogurt.
By the way, it's better to use Kefir grains. Don't through out the whey. It's the Whey Protein that we can drink.
Usually we drain the kefir and remove the grains to make another one. We don't eat the grains. But if we eat it, it won't hurt.
Thanks for your information. But there is a way to make Quark Kefir Cheese traditionally. Some people do the way you did it. But, that's not cheese. It's Soft Kefir Yogurt.
Keep it up.
✊ Search for videos that teach how to Make Kefir Yogurt. That's a help.
Are you German? Do you know of Dr Joanna Budwig and Quark she used and how it's made? I;m here looking for that, would love your help.
Hello Marylyn Reno. I'm a Brazilian. I have a Brazilian UA-cam Channel. You may go there to learn how to make Quark Cheese. I'm sorry it's not in English though. If you don't understand it. leave a message under the commentary and I will send you the recipe.
I can not send you a recipe here.
@@marilynreno7510 are you able to find a way to make quark
In Western Washington, we have access to raw milk. Can this be used safely for quark?
That is, how Quark was made at the first place! I wish I could get some so I could make cheese. Whether it‘s safe, depends probably on the farm, cow and farmer. I would guess it is if they keep things clean but can‘t guarantee it.
Danke!!!
How do you get products from a amazon in Germany deliverd to the US?
It's often difficult, especially now during the pandemic. If you know someone in Germany, let them send it to you.
Herman cheese cake made one so good but I used lime rather than 🍋 taste much better
And what deviece I need to convert to European outlet
You'll need one of these things: amzn.to/2PgCpeC
Can you bake a German cheesecake with that ?
Yes, absolutely! The recipe is on my blog and there is also a video here for a German Cheesecake.
Hehe, you need the converter because America power sockets offer half the voltage than the sockets the rest of the world use 😋
Yes, I have several converters in the house and garage to fix this.
I tried that they said can't deliver to that zip code
In your recipe link you say to use 1 galon milk with 2 pack of kefir, but in your video you are using 1/2 galon box of milk with 2 pack of kefir. So which is correct please??
The video is right: 1/2 gallon. I guess it‘s a typo in the recipe. I‘ll fix it. Thank you for letting me know! 👍
Can quark be frozen?
Hi Irish Rose (I love the alias & love Ireland),
Unfortunately not. But if you make cheesecake of it, it can be frozen (If been told, never tried it myself though).
@@MyGermanRecipes Thank you! I think that may be correct. Companies freeze cheesecake all the time.
Irish Rose Yes but the question is more whether the cold of the freezer will kill the good bacteria or not, if so, you would have removed the main reason for consuming quark. We know to much heat kills it but I don’t know about cold.
Can you make quark from a bottle of kefir, just mix it in the milk??
I haven’t tried it but I think it could work if there are no additives and if you add living kefir cultures to it.
@@MyGermanRecipes I tried it and it didn’t work
Actually it did work, after I strained it turned out pretty good
kefir is turkish diary product like as yogurt. it isnt armenian.
No one said it was Armenian.
I wanted to make quark out of Whole milk as the title suggests. Having trouble finding a recipe. But don’t want kefir
I see. Do you have access to raw milk where you live?
My German Recipes can get it yes
Then just put that raw milk somewhere where it has 28 to 30 degrees celsius (82F - 86 F) for some hours until it has this temperature. Carefully stir in a tsp of lemon juice or some rennet. Let stand at mentioned temperature for several hours. It must not be moved at the entire time. Then put through a cheese cloth and let drip until the quark has the desired consistency (2 to 6 hours). I hope this will work for you. Maybe start with 1 liter to try it out. Be aware of the risks of raw milk. I have not tried it like this since Texas doesn‘t allow raw milk. It might be safer to heat the milk to destroy unhealthy bacteria and then later add the bacteria culture like a cream cheese starter culture (I‘m just guessing this culture resembles the quark culture) and then proceed as described. Let me know how it turns out.
Your house is 78-79 degrees? OMG no wonder it’s quiet nobody wants to be home LMAO
Actually, they are all home. All the time. My kids are in online school and my husband in home office. Before I film, I yell “camera rolling” and they know to be quiet. We like it warm 😀
Ok so in a way just like making yogurt but with a different culture.
Well, with yogurt you don’t separate the whey, that really makes a difference. Quark is more like a very young cheese than yogurt, but some steps indeed are like making yoghurt.
MyGerman Recipes The milk also needs to be heated then cooled with yogurt which doesn’t appear to be the case here unless I missed something, and Granted you don’t need to separate the whey with yogurt however if one wants a thick yogurt one does...so I do.. one can make yogurt cheese that is as thick as the quark here and I actually save the whey from yogurt to use in my baking ... my German relatives had always mentioned quark when I was growing up here in the States but I never truly knew it was ...thanks for showing this!
German