Try this Curd Cheese (German Quark, Austrian Topfen) recipe, or contribute your own.
Suggest a better descriptionYou will need a saucepan, a bowl, and a sieve. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin. Put in a warm place for 4 to 5 hours to set as solid as yogurt. If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water. Remove and keep in a warm place for 4 to 5 hours. Pour the mixture 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. The curds in the cloth are the cheese. Cover and store in a cool pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or use to to make scones. Keep in refrigerator and eat within 2 days. Yield: 1/2 lb Time: Overnight Posted 10-30-93 by KARIN BREWER on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
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Serving Size: 1 Serving (702g) | ||
Recipe Makes: 1 | ||
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Calories: 345 | ||
Calories from Fat: 92 (27%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.3g | 14 % | |
Saturated Fat 6.6g | 33 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 41.5mg | 13 % | |
Sodium 237.1mg | 8 % | |
Potassium 1040.5mg | 27 % | |
Total Carbohydrate 47.7g | 14 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 47.1g | ||
Protein 19.4g | 28 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 345
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