Making Quark Cream Cheese, aka Yo-Cheese

I made a batch of yoghurt a couple of days ago that came out a bit runny. I’m not really sure why. The kids had been asking for yoghurt with flavours other than those I’ve figured out how to make from scratch, so I used 4 tbsp of the boysenberry Easiyo sachet, which I’ve found in the past is plenty, and for good measure I put in the last tbsp of a tub of Jalna yoghurt that was in the fridge as well. So I was surprised to open up the Easiyo thermos the next morning and find that the yoghurt hadn’t set very well – it was not very thick and kind of stretchy.

It had been about 12 hours and the water was more or less cold, so I carefully removed the yoghurt container and refilled the thermos with hot water (not fully boiling though) and left it for another five or six hours. By then the yoghurt was set better but still not as thick as usual, so I decided it would be a good candidate for “draining” to thicken it up. I wasn’t planning on actually making quark, I was just going to drain it for a couple of hours. I’ve had extra thick yoghurt at my mum’s house before where she had done that and it was pretty yum.

Well, 36 hours later it was still in the fridge, so… quark it is!

a 'pat' of quark, tipped out of the cheese cloth onto a blue plate

Only, I’ve never really liked sweetened cheeses, and although this wasn’t very sweet it wasn’t that cheese-like to me either. So we just ate it like regular yoghurt, by the bowl full. I’m not really sure what else you would do with it, although if it were a little less thick I could imagine having it instead of cream or ice cream with a bowl full of berries or a slice of chocolate mud cake. Actually, we could still have done it even with it being this thick if we had any berries or chocolate cake! Then again, we do that with regular yoghurt too.

We got through more about half in one sitting:

half eaten quark cream cheese

In other news, there are people on my roof installing solar panels as I type. One whole side of the roof (facing ENE) will be covered. Unfortunately ACTPLA can’t get here to approve it until August! So we still won’t actually have solar power for another month, meaning the whole process from when we started getting quotes will have taken about seven or eight months. That’s what extra good government incentives “ending soon” will do for an industry I guess. (And they have ended now, or at least reduced dramatically, but we got in with our deposit ages ago, so we’re okay!)

Quark, birthday parties, bread and broken arms. Oh, and burned chicken stock!

What I have been doing lately, while I haven’t been updating this blog…

Making birthday party invitations and party bags with my big five-year-old daughter Mikaela:

Making bread rolls with slightly old yeast and no where near enough time for them to rise (they were still yummy, but a bit dense!):

Making quark (this is an experiment that is not yet complete – it’s been draining for about 4 hours at this point, and I’ve just opened it up to take the photo):

yoghurt draining through cheese cloth into a bowl

Waiting for hours in hospital for various people to look at, X-ray and operate on that same daughter’s arm, only then she was still four. She broke it and needed pins put in. Ouch. But the cast is awesome, and waterproof!!

Hot pink cast from wrist to shoulder (almost)

Oh and making my house smell vile for days on end, despite leaving many windows wide open everytime we left the house (it was too cold to have them open when we were here), by leaving chicken stock on the stove overnight (not even on low) an burning it to a cinder. Oops. I didn’t take a photo of that one!

This is all well and good, but what I am doing tomorrow, is finally getting solar panels put on my roof! Very exciting.

Where I got my yoghurt information

This post is just by way of an acknowledgement, because I’ve written a few posts about my yoghurt making experiments, but could never figure out just where it was that I got the milk powder tip… well it was from Christine at Slow Living Essentials. She has a great two part post about making yogurt. It’s also in the comments on that post that I first read about using UHT milk to avoid the heating and cooling step – which I think I had attributed to my mother (but she says she doesn’t do that).

Related Posts Plugin for WordPress, Blogger...