Quark is an excellent beginner's cheese. It requires no fancy equipment, is simple to make, has a high yield, and is wonderfully versatile. Plus, it's excellent in cheesecake.

LINKS and RECIPES
Quark: [ Ссылка ] (blog)
German Cheesecake (made from 100% quark): [ Ссылка ] (blog)
The Perfect Classic Cheesecake: [ Ссылка ] (blog)
Macarpone Cheese: [ Ссылка ] (blog)
Tiramisu: [ Ссылка ] (blog)
Flora Danica (mesophilic culture): [ Ссылка ] (New England Cheesemaking)
Rennet: [ Ссылка ] (New England Cheesemaking)

Read my blog: [ Ссылка ]
Recipes: [ Ссылка ]
Email me: jennifer@jennifermurch.com

CHAPTERS
00:00 Quark is a great cheese for beginners
00:18 Day One of Making Quark: Culture and Rennet
02:28 Day Two of Making Quark: Draining and Salting
05:50 What to do when the texture isn't smooth
06:47 Other Ways to Use Quark
07:11 Creaming the quark
07:37 The trouble with making cream cheese from raw milk cream
08:19 Cheesecake made from quark
08:45 A cream cheese hack: quark and mascarpone
09:18 Storing quark
09:30 Making Cheesecake
11:19 Bonus facts about quark

Disclaimer: This video may contain affiliate links, which means that if you click on one of the product links, I'll receive a small commission.

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