Quark is a kind of soft cream cheese often used in Polish recipes and you’vre probably noticed that I use it a lot, especially in cheesecakes as I’m used to eastern european cheesecakes with quark instead of cream cheese. The problem is that in Sweden we only have Kesella. Kesella works rather well in some recipes but for most dishes it’s just too watery and runny. Some dishes calls for compact quark, and that you solve by making it yourself. This is just the base recipe, when you’re done you can use this homemade quark in cheesecakes (maybe a Tiramisù cheesecake or raspberry cheesecake brownies, pierogi (a sort of Polish tortellini), pancakes (either Polish ones or pancakes that melt in your mouth) or other dishes. Or you can just add some of your favourite spices and put it on a piece of bread together with some tomato slices and you have yourself a delicious sandwich. In day or two I will post another great dish which calls for this homemade quark.
(makes about 400 gr)
2 litres of filmjölk 3% (Kefir should work as well)
Pour the filmjölk into an ovenproof container.
Heat the oven to 100 degrees C. Put the container into the oven for about 1 hour.
It’s done when the quark-curd has thickened slightly and begun to separate from the whey. Be aware that you need to carefully stir with a spoon to see if the whey has separated or not.
Cover a large sieve with a clean kitchen towel (sterilized with boiling water!) and pour everything in the container onto the towel. Let drain for at least 1 hour, preferably longer.
Then take the whole kitchen towel and try to drain the last by hand, squeezing firmly. Keep the quark-curd in the fridge until you need it.
Quark-curd, ready to eat.