Quark is a very low fat, high protein cheese, and the process for making it is very simple. You can whip it up at home using just one ingredient: non-homogenized buttermilk.
Quark has just begun to woo Canadians. It’s incredibly low in fat, yet packed with more than 13 g of protein in each 3 1/2 oz (100 g) serving. Quark is often compared to yogurt cheese, or labneh, but it’s sweeter and more satiating.
Quark means “curd” in Slavic and is a soft, white, unaged cheese made from whey. It’s been a homemade staple in German-speaking parts of Eastern Europe for hundreds of years. Quark’s high amount of casein, a slow-release protein, makes it the perfect post-workout bite and a sensible bedtime snack.
Quark is usually eaten fresh with fruit for breakfast or dessert. I find it difficult to cook with my homemade cheeses, as they’re irresistibly delicious as is. The silken, slightly sweet, and seemingly decadent quark curds will satisfy your palate and placate the urge to indulge in unhealthy foods.
Pour buttermilk into sanitized 3 qt (3 L) glass casserole dish; place in preheated oven for 2 hours. Turn off heat; leave in oven overnight or 8 hours.
You will be left with a solid, yogurtlike mass surrounded by whey. Spoon into cheesecloth-lined sieve; strain for 1 1/2 hours, until solid mass remains. The solid mass is quark (the longer you strain it, the thicker and drier it will be).
Save the whey, and refrigerate or freeze. Whey is excellent used in baking or in smoothies, given its high protein, or use it to water tomato or blueberry plants in your vegetable garden.
Use quark immediately, or refrigerate in sealed container for up to 3 weeks.
Makes 16 oz (450 g).
This recipe is part of the Cheese Making at Home collection.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.