Guest guest Posted March 31, 2002 Report Share Posted March 31, 2002 Quark is also in NT as whey and cream cheese. The Menonites of indiana eat it as far back as anyone can remember, and our accountant born in germany went wild when offered some at our farm last week. We didn't know what it was called now we do. Just a side note(don't tell anybody) we are planning to make this and sell it commmercial for in Wi there seems to be no regulations on this type of product. It will be sold through our organic store untill they say stop, which they may not who knows? It also has a whole host of uses some already mentioned but my favorite is a tie between real french toast with quark in the middle of two pieces browned on both sides, and eating it with pure maple syrup.!very good and it does not bother this lactose intolerant person if I drink raw milk with it. Big PS you can also freeze the drained product for future use if a cow is not very handy and still get the benifits of raw milk!! a note for you long raw milk travelers. BLJean@... wrote: > Sorry if this is already a dead topic, but I ran across this in an old digest > just now and wanted to comment. > > When I lived in Germany as an exchange student, I knew a German familiy who > (illegally) bought raw milk from a dairy down the road. The mother taught me > how to make quark from scratch, rather than buying it at the store. All she > did was let the raw milk sit on the counter for a day or two, then pour it > into a cloth bag suspended over a bowl. The milk solids were the quark, and > she used the whey in breakfast muesli (probably in other things as well, but > I don't remember). > > The best way I've been able to explain what quark is like, to friends, is to > say that if you add milk to quark, stir it up, you get something very much > like sour cream. > > It makes great cheesecake when mixed with eggs and sweetener (like honey) and > a little lemon juice and then baked on a crust in a springform pan! Another > of the ways we would eat it in Germany, was with boiled potatoes tossed with > butter and chopped parsley. The potatoes would be heaped on a plate, with a > side of quark mixed with chopped onion. Wonderful stuff. Just potatoes and > onion-quark would make a filling lunch. > > Anyhow, to answer the quote below, I believe that quark is a cultured milk > product. You can even buy quark culture, but I'm not sure why you'd do that > if you can make it from raw milk without having to add culture. Perhaps the > culture available for sale is for those who are starting with pasteurized > milk. > ~~Jean > > In a message dated 3/7/2002 5:37:32 AM Pacific Standard Time, > writes: > > > One note, though: AFAIK quark is a fresh cheese, like mozarella, so it's > > probably off the table for lactose-intolerant people and those with gut > > problems, at least until they get healthy and can handle fresh raw milk. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2002 Report Share Posted April 1, 2002 >>>When I lived in Germany as an exchange student, I knew a German familiy who (illegally) bought raw milk from a dairy down the road. The mother taught me how to make quark from scratch, rather than buying it at the store. All she did was let the raw milk sit on the counter for a day or two, then pour it into a cloth bag suspended over a bowl. The milk solids were the quark, and she used the whey in breakfast muesli (probably in other things as well, but I don't remember). It makes great cheesecake when mixed with eggs and sweetener (like honey) and a little lemon juice and then baked on a crust in a springform pan! ***Oh boy, does this bring back memories! You haven't lived until you've tasted German cheesecake made from quark, eggs and lemon juice! I lived in Freiburg im Breisgau as a junior in HS and my German mother was an amazing baker and cook. The lemon quark cheesecake was her specialty. Although, unfortunately, it was store-bought quark. When I returned to this country I tried to find a quark equivalent at the supermarket. The closest thing I could find was ricotta cheese, although it's coarser than quark. Suze Fisher Web Design & Development http://members.bellatlantic.net/~vze3shjg/ mailto:s.fisher22@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2002 Report Share Posted April 1, 2002 If you have a Russian store in your area, I'd bet they have this kind of cheese as it's a common food in ex-Soviet Union's republics. You should probably ask for Farmer's Cheese when inquiring about it. Or if they don't speak English, ask for " tvorog " . Roman Suze Fisher wrote: > When I returned to this country I > tried to find a quark equivalent at the supermarket. The closest thing I > could find was ricotta cheese, although it's coarser than quark. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 1, 2002 Report Share Posted April 1, 2002 > Suze wrote: > ***Oh boy, does this bring back memories! You haven't lived until you've > tasted German cheesecake made from quark, eggs and lemon juice! I lived in > Freiburg im Breisgau as a junior in HS and my German mother was an amazing > baker and cook. The lemon quark cheesecake was her specialty. Although, > unfortunately, it was store-bought quark. When I returned to this country I > tried to find a quark equivalent at the supermarket. The closest thing I > could find was ricotta cheese, although it's coarser than quark. Hi Suze, I had the same experience upon returning from Karlsruhe (Ettlingen actually) at the end of MY junior year in HS! A few years ago, I did find some packaged quark produced by the Vermont Butter and Cheese Company http://www.vtbutterandcheeseco.com/product/quark.html It's pretty good. It's not as good as I remembered, but my tastes have become much more discriminating in the last 12 years or so... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2005 Report Share Posted May 1, 2005 Hi Ren, I'm sorry that you and others have a problem with dairy. Ren, in the Flaxseed Oil 2 group, you reported good progress regarding your breast tumor -- that after just 11 or 12 days on the Budwig Diet, the pain in your tumor had gone and it seemed smaller. How are you doing at this point - aside from the skin problems? I haven't seen quark, but I've read explanations that it is a German cheese, similar to cottage cheese, but thicker. It is possible to get it in some health food stores, but it is more expensive than cottage cheese. So, quark is dairy, also. Dr. Budwig recommended only quark or cottage cheese for her program. She didn't even agree that yogurt is ok, something about the density. Some people do use yogurt, but they have to use more of it, according to the files at the FlaxseedOil2 group. But it sounds as though any dairy is a problem for you as far as skin problems are concerned. In spite of that, please let us know how the tumor is responding at this point. I hope that you are continuing to see progress with the cancer. ren wrote: > Dear freinds > > What is QUARK? > My skin is TERRIBEL TERRIBEL since im doing Budwig. > I nromally get this when I have diary. > Would really like a substitute. > > Love Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 1, 2005 Report Share Posted May 1, 2005 Dear Ah I thought I was writing to the Flaxseed Oil 2 group. Im exceptionally tired, I get over 300 business emails per day – Correct - there was an initial reduction in size of the tumor – thereafter increasing skin problems. Let see how we go. Quark does not sound like a good idea. Ren Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.