After living in Germany for several years I've come back to America but miss Harzer Käse/ Harzer cheese terribly! I've found several recipes on the internet (in German) and they all call for quark. I've found the commercial quark in America to be less-than-delicious and have purchased a Salton yoghurt maker from GermanCorner.com which included recipes for quark.
I guess I'm wondering about a few things:
1) Can one make quark from simply buttermilk + milk? (I always thought that Dickmilch/soured milk/not the same thing as 'Gosh, this milk is past its expiry date' was used to make quark along with fresh milk? Would kefir perhaps work?)
2) Once one has made quark, has anyone successfully made Harzer Käse from it? (If so, does it really work to rub the homemade Harzer Käse with a commercial camembert or something similar to get the Edelschimmel to grow on the outside?)
If anyone has any recipes for Harzer Käse or any tips for homemade quark --> into cheeses I'd love to see them!
While I'm at it, does anyone have any recipes that closely approximate Westfälisches Pumpernickel? I've purchased the Mestemacher kind several times in America, but it's a bit expensive on my grad student budget and I'd love to make it from scratch!
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