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How to Make German Quark

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)17.3469
Energy (kCal)338.245
Carbohydrates (g)27.2945
Total fats (g)17.9889
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours. | 2. After 16 hours, it should have turned into soured milk. | 3. Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids. | 4. Let cool and pour into a sieve lined with a cheesecloth. | 5. Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then). | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 1/4 334.89 26.2422 17.2935 17.9523
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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