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.
Ever thought about making burgers as an appetizer or as a potluck meal for friends and family? Try making your favourite burger into bite-sized portions. They might be small in size, but they won’t be small in flavour. These burgers also pair well with a Greek salad for a delicious mid-week lunch or dinner. Fresh is best Squeeze fresh lemon on patties while cooking to give them the fresh zing of citrus.
What worldwide vacation is complete without a stop in Italy? Dad won’t miss the meat in this flavourful mushroom alternative complete with Italian spices and a zesty vegetable tapenade. Portobellos have a uniquely “meaty” texture and act as a sponge to lock in loads of flavour. This meaty plant-based burger is sure to become a favourite—even with any meat-lovers in your life. Custom-made! Don’t be afraid to customize your burger buns to fit your patties. If your bun’s too big, trim off excess and save the trimmed bits of bread, but don’t discard. Instead, cut into small cubes; drizzle with some olive oil, sea salt, and seasonings of choice; bake at 350 F (180 C) for 10 to 15 minutes, and you’ll have delicious homemade croutons for use in soups and salads throughout the week.
Next stop, Asia! This shrimp burger combines classic Asian flavours with unique toppings for rich umami flavour with the saltiness of the ocean. Whether served on a bun or over rice in a more traditional Asian-style meal, try some unique miso yogurt or wasabi mayo dressing for a fabulous flavour bomb. Keep those burgers juicy Place raw patties on a plate or tray, and cover and freeze or refrigerate for 15 to 30 minutes to keep them together and to lock in moisture.
While on your burger journey, visit Jamaica, where you’ll find the spicy jerk flavours native to this beautiful island. Maple syrup adds a unique, sticky sweetness, while fresh lime juice highlights the fresh, tangy flavours of the Caribbean. Try making your own jerk seasoning or purchase store-bought for an easy shortcut.