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Recipes with full-fat quark

3 recipes that use full-fat quark, with photos, step-by-step instructions and cook times. The quickest, Spundekäs, takes 15 minutes. It is most often cooked with butter, onion and apricots.

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KochkäseCooked cheese spread

In Hesse, the Odenwald and Franconia, Kochkäse is the spreadable cooked cheese that farm kitchens made from leftover sour-milk curd. Dry quark is left to ripen for a day or two until it turns slightly yellow and smells tangy, then melted with butter, bicarbonate and caraway into a glossy, stretchy spread. It is eaten on rye bread for Abendbrot, often with onion and vinegar on top, and in Hessian pubs alongside cider. Most quark is set without animal rennet, but check the label if that matters. The common mistake is heating it too fast, which makes it grainy instead of smooth. Chef's tip: keep stirring over a low heat until no white flecks remain, then pour it into a jar while it is still runny.

40 minGermanChutneys & DipsGluten free
by KrazyBadal 0 views

TopfenknödelQuark dumplings in buttery crumbs

Topfenknödel belong to the long Austrian tradition of sweet main courses: in Viennese homes and Lower Austrian inns they are often served as a light Friday lunch, or as dessert after soup. Fresh quark, butter, egg and semolina make a dough that cooks into soft, tangy, almost cheesecake-like dumplings, which are rolled in breadcrumbs toasted in butter with cinnamon sugar and served with a warm fruit compote. A common mistake is boiling them hard; they puff, crack and fall apart, so keep the water just shivering. Most quark is made without animal rennet, but check the label and choose one marked vegetarian. Chef's tip: rest the dough for at least 30 minutes so the semolina can swell; it makes the dumplings hold together.

40 minAustrianDesserts
by KrazyBadal 0 views

SpundekäsWhipped quark and cream cheese dip

In Mainz and the wine villages of Rhine-Hesse, Spundekäs is what lands on the table at a wine festival or in a Straußwirtschaft, the pop-up taverns winemakers open in their courtyards in late summer. It is a light, airy whip of quark and cream cheese, sharpened with onion, garlic and plenty of sweet paprika, and it is scooped up with soft pretzels or Laugenbrezel. The name comes from the cone-shaped wooden 'Spund' it was once pressed into. A common mistake is using watery quark straight from the tub, which makes a runny dip; drain it first. Chef's tip: make it a couple of hours ahead so the onion softens into the cheese, then dust with fresh paprika just before serving.

15 minGermanChutneys & DipsGluten free
by KrazyBadal 0 views

Goes well with full-fat quark