Quark
Quark is a basic ingredient in the cuisine. It contains less fat than crème fraîche, is a little less tart than yoghurt, and is easy to make yourself. Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer.
Ingredients
| 1 litre | whole milk |
| 100 g | buttermilk |
Instructions
- Heat the milk and the buttermilk in a clean pot.
- Heat to 40°C while stirring continuously.
- Pour the mixture into a clean bucket and cover with a tea towel.
- Set the bucket aside in a warm place at about 20°C for three days.
- Regularly check that the thickness and flavour are right, as temperature, just like hygiene, is an essential factor in this preparation.
- If needed, allow the quark to ferment outside of the refrigerator for a little longer to create a thicker end result. Shorten or extend the fermentation process if needed.