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Рецепт Curd Cheese (German Quark, Austrian Topfen)
by Global Cookbook

Curd Cheese (German Quark, Austrian Topfen)
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Ингредиенты

  • 4 Tbsp. Yogurt, or possibly wine vinegar, or possibly
  • 5 Tbsp. Lemon juice
  • 2 quart Lowfat milk

Инструкции

  1. You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the lowfat milk to a boil and then leave it to cold to finger temperature (100 F). Mix with lowfat milk with the yogurt in a basin. Put in a hot place for 4 to 5 hrs to set as solid as yogurt.
  2. If using vinegar or possibly lemon juice, stir into the lowfat milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a hot place for 4 to 5 hrs.
  3. Pour the mix 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.
  4. The curds in the cloth are the cheese. Cover and store in a cold pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or possibly use to to make scones. Keep in refrigerator and eat within 2 days.
  5. Yield: 1/2 lb Time: Overnight