There is a word for this cheese in German. It’s called “Quark” (pronounced, “Kvark”).
When I lived in Germany, it was something I could buy at just about any local grocery store in the area. This is a very common cheese in Germany, and most likely other parts of Europe as well. I’m not sure why it hasn’t really caught on in the states.
While I didn’t eat much of it growing up, I definitely remember my mother making it over the years. And now that I make it myself, I’m realizing just how yummy this stuff really is!
Tosca Reno has a recipe for this in one of her books. She calls it “Yogurt Cheese”. That’s really the best description for it, especially since American’s don’t have a name for the stuff. It’s quite literally made from yogurt, and it’s super easy to make.
How is it made?
The prep time involved is the few seconds it takes you to open a new container of yogurt and dump it into some cheese cloth. It really is that simple.
All you have to do is use a large piece of cheese cloth (double layer).
Lay it over a bowl like this:
Dump your yogurt into the cheese cloth like this:
Gather the cloth like this:
Then simply tie up your cheese cloth with some sturdy string like this (I used ribbon)…
…and hang it from a cabinet handle or hook, over the bowl so it can drip like this:
Allow it to drip for 12-24 hours. The longer you let it sit, the dryer and thicker it will be when it’s done. I usually let it drip and drain for the full 24 hours.
How does it taste?
Yogurt cheese can range from very tangy to very mild. It all depends on the yogurt you use. Personally, I use non-fat Greek yogurt. I end up with a very mild tasting cheese. Almost like a goat cheese, but without the goat flavor or zing.
If I had to break it down further, I’d say it’s somewhere between a thick cream cheese and a dry goat cheese, with a very mild flavor like cream cheese, and none of the fat!
What do you do with it?
Yogurt cheese can be used in many ways. Here are some suggestions:
- Spread it over whole grain toast in the morning.
- Mix it with some fruit for a snack.
- Mix in some fresh herbs, roll it into a sausage shape, and present it to guests with crackers.
- Use it as a low-fat or non fat replacement for cream cheese in baking. (Just be sure to add some apple sauce for moisture.)
- Use it in place of mayo (for this, you would want to drain it for only 12 – 14 hours).
What does it look like?
Just try it once, and I know you’ll be hooked. It’s a great, high-protein “condiment” to have in the fridge.
Cleaning Your Cheese Cloth
To clean the cheese cloth, simply run it under some hot water and add some dish soap. Treat it much like you would a dish cloth that you are rinsing out. Add soap, rub the cloth together a bit, and rinse, rinse, rinse. Be sure to get ALL the soap out.
A Note On Safety
I have always made my yogurt cheese by hanging it as I’ve shown here. However some folks may take issue with the fact that it’s dairy, and it’s outside of the fridge for that long. If you don’t like the idea of leaving yogurt out for so long, feel free to set this up in the fridge. You may want to do a smaller amount of yogurt so that it’s easier to hang from a refrigerator shelf, but the process is the same.
Eat and Enjoy!
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