Quark

This soft, fresh cow's milk cheese that originates from Germany. Quark is made using the same method that is used to make a goat's milk chevre. This method gives quark a butter fat content that is half of regular cream cheese. Quark can be used in place of cream cheese, sour cream, riccotta and cottage cheese, just ask the Germans because they cannot always find them! Just remember that it may be drier that what is being replace, so a little milk may need to be added to your recipe. Don't forget that it makes an amazing omlet or real German cheese cake.

 

Gwen’s Quark Pancakes

(Adapted from her mother’s cottage cheese pancakes.)

8 oz. of Quark Cheese

1/2 c. flour 

1/3 c. canola oil

6 large eggs

1 tsp. vanilla

Pinch of salt

1/3 c. milk

Process all ingredients in a blender on high for one minute (not using a blender, emersion blender or food processor will make a difference). Scrape down the sides then blend again for one minute. Cook on a hot greased griddle as with regular pancakes.

Top with fresh fruit or maple syrup.

Our Favorite Apple Salad

4 oz. Quark

½ cup toasted pecans (chopped fine)

8 cups assorted spring greens

1 apple (cut into 1/4" cubes)

Vinaigrette:

4 T. maple syrup (real maple syrup works best)

1 T. OLIVE MILL Red Apple Balsamic from Allens Grove Greenhouse

1 T. OLIVE MILL olive oil from Allens Grove Greenhouse

Preheat oven to 350. Spread pecans on baking sheet and toast 10-15 minutes. Let cool and chop fine. Whisk together syrup, balsamic, and oil. Garnish greens with apple pieces, toasted pecans, quark and vinaigrette.