LLLove Mom 7 posts Feb 21, 2010 8:10 PM	I was reading a cookbook that I think is from England and it uses quark. No mention of it anywhere except in the ingredients list. I looked it up online and it's some kind of cheese, but the German kind is different from the French kind, and no mention of the British version at all. Would you need the recipe(s) to translate? It seems a bit strange as it is in desserts and vegetable dishes both. The book is "the classic 1000 vegetarian recipes" and the closest I can come to even thinking of some sort of substitute is sour cream. It is listed in 7 recipes. And then once you've explained it, do you have a vegan substitute I could use? Thanks.
Rio 13 posts Feb 22, 2010 6:51 AM	Hmm, I used to love quark. It's like cream cheese or yoghurt in that you can use it in sweet or savoury dishes. You can use sour cream, a thick yoghurt (strain it to get the consistency) or cream cheese instead, store bought or home made, depending on the recipe. Or perhaps mix some vegan cream cheese and/or sour cream/yoghurt.
Bryanna Owner/Moderator 2704 posts Feb 22, 2010 4:06 PM	LLLove Mom-- it is confusing, isn't it? The quark I have seen here is like a crumbly curd cheese. Below is some info that leads me to believe that that is the type they use in the UK, too (see the very last bit of the following entry). "Quark Cheese (Copyright 2010 Practically Edible. All rights reserved and enforced.) http://www.practicallyedible.com/edible.nsf/pages/quarkcheese#ixzz0gJM5NGkU. Quarg Tvaroh Tvorog Quark is a soft, unripened white cheese that usually comes in tubs. The curds are usually homogenized so that it is smooth and looks like Sour Cream, though some styles leave the curds intact. The cheese has a tang similar to Sour Cream. Quark is very popular in Germany, where it still outsells yoghurt. It is also popular in Eastern Europe where it's called "Tvorog" or "Tvaroh." Magerquark is the low-fat version of Quark, made from skim milk. In fact, it tastes like skim milk, with no real additional taste. This is the most common version -- it's so common that many people think it's the only version. It has a richer texture than Sour Cream or Yoghurt, though the calories are the same or less. Sahnequark is the high fat version of Quark made with on average 4 parts whole milk to 1 part cream. It tastes similar to cottage cheese, but without any salt added to it. Substitutes for Quark Cheese Yoghurt Cheese, Sour Cream, Fromage Frais, Mascarpone, dry-curd Cottage Cheese, *Curd Cheese (in the UK)" (Me again) VEGAN SUBS: (I use these recipes in cooking and baking) Okay, so to make a quark" that is more like the dry kind used in Canada and the UK, try the Queso Fresco version of this recipe and crumble it (there is also a variation of this recipe below that is like a creamy yogurt cheese, which could be used instead of other types of quark): BRYANNA’S QUICK TOFU FETA (AND VARIATIONS FOR ITALIAN RICOTTA SALATA, MEXICAN QUESO FRESCO, FRENCH CHEVRE, AND MIDDLE EASTERN FIRM YOGURT CHEEZE) Makes about 1 and 1/2 c. This is excellent and very easy to make (especially in a microwave)! It even melts when heated, so you can grill the "chèvre" version in grape leaves, or coat it in breadcrumbs and fry it til crispy on the outside and melty in the middle. This versatile recipe will allow you easily convert many ethnic recipes to make them low-fat, dairy-free, and soy-rich. 6 oz. firm tofu, crumbled NOTE: You can use 4 oz. medium-firm mixed with 3-3 and 1/2 oz. extra-firm tofu, if you have no firm tofu) 1 tsp. agar powder (or 2 T. flakes) 2 T. water 1/2 tsp. unbleached sugar 1 T. neutral-tasting cooking oil 1 and 1/4 tsp. salt 1/2 T. light miso 3 T. fresh lemon juice Blend the tofu, agar, water, sugar, oil, and salt in a food processor until very smooth. Place the mixture in a heavy-bottomed small saucepan and stir over medium heat until it bubbles for a few minutes and thickens. MICROWAVE OPTION: Place the mixture in a microwave-safe bowl and microwave on HI for 2 minutes. Whisk briefly. Microwave 1 minute more. Whisk the miso and lemon juice into the cooked mixture. (You add these last because the lemon juice interferes with the jelling of the agar if cooked with it, and you want to preserve the enzymes the miso.) Pour it into a flat container, cover and chill until firm. Cut into squares. TO STORE, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover. The “feta” will keep for several weeks in a covered container in the refrigerator in this brine. VARIATIONS: RICOTTA SALATA (used in some Italian recipes-- it's a salty dry ricotta that can be crumbled or grated and is used on some pastas) or Mexican Queso Fresco (ubiquitous mild fresh Mexican white cheese-- use in many Mexican recipes): Use only 1 tsp. salt. This can be stored in the refrigerator in a covered container with oil to cover for several weeks. CREAMY VERSION: instead of firm tofu, use 1 and 1/3 c. extra-firm SILKEN tofu), and use 1 and 1/2 tsp. agar powder (or 2 and 1/2 T. flakes) CHÈVRE (like a creamy goat cheese): Use the Creamy Version; omit the oil and use 2 T. tahini; use only 4 tsp. lemon juice and 1/2 tsp. salt, and use 2 T. miso. You can roll this into balls or logs when almost firm and roll in peppercorns, or herbs, and then store in the refrigerator in a jar of oil to cover. chèvre YOGURT CHEEZE AND YOGURT CHEEZE BALLS (Use in Middle Eastern cooking): Use the creamy version. Use only 3/4 tsp. salt and NO miso. Good on pita crisps, rye crisp and sesame crackers. If you like, roll the cheese, when firm enough, into balls, which you store in a jar of oil in the refrigerator. You can roll the balls in herbs (especially thyme), or zatar (a sumac-thyme-sesame mixture) or Aleppo pepper first, if you like. Or add bay leaves, thyme sprigs and red chiles to the jar. ************************************************* To substitute for a quark that is more like an American ricotta, or a cottage cheese, here are 3 recipes: BRYANNA’S QUICK TOFU "RICOTTA CHEESE" makes one generous cup 8 oz. medium-firm tofu 3 T. soymilk 1/4 tsp. salt Mix all ingredients together in a bowl and refrigerate. BRYANNA’S TOFU "COTTAGE CHEESE" makes about 2 and 1/2 c. This is delicious with chives and/or chopped vegetables, or with pineapple tidbits. 1 lb. medium-firm tofu, mashed coarsely and drained 2/3 c. firm or extra-firm SILKEN tofu 1 T. lemon juice 3/4 tsp. salt 1/4 tsp. sugar or alternate Sprinkle 1/2 tsp. of the salt on the mashed tofu in a medium bowl. In the food processor mix the silken tofu, remaining salt, sugar and lemon juice until VERY smooth. Scoop into the bowl with the mashed tofu and mix gently. Refrigerate. The "Queso Fresco" variation of this recipe could be used as a sub for a drier quark* BRYANNA’S ALMOND “FETA” makes about 2 and 1/2 c. (soy-free) This feta-like variation on the soy-free ricotta recipe can be sliced or crumbled to use in salads, antipasto plates, or on pasta. Use less salt, and it can take the place of “ricotta salata” or Mexican “queso fresco”. Make the Almond “Ricotta” (above), using 1/4 c. lemon juice, 2 and ½ tsp. of salt, and adding 3/4 tsp. agar powder (or 4 and 1/2 tsp. agar flakes). Pour the blended mixture into a flat container, cover and let chill until firm. TO STORE, make a fairly salty brine of water and salt (about 1 T. salt per cup of water) boiled together for 5 minutes, cool it, and pour it over the chunks of “cheese” to cover. The “feta” will keep for several weeks in a covered container in the refrigerator in this brine. VARIATIONS: MEXICAN-STYLE “QUESO FRESCO” OR ALMOND “RICOTTA SALATA” (a dry ricotta that is crumbled or grated into some Italian recipes): use only 2 tsp. salt. This can be stored for several weeks in the refrigerator covered in a light oil, rather than the salty brine, in a covered container. Rinse the oil off before using. ************************************************* To substitute for a quark that is more like a cream cheese, try this: BRYANNA’S TOFU-CASHEW CRÈME CHEEZE OR “MASCARPONE” © Bryanna Clark grogan 2005 Makes about 2 c. If you can’t buy Tofutti's Better Than Cream Cheese, or you prefer something lower in fat, try this easy and delicious recipe. 1 (12.3 oz.) box extra-firm SILKEN tofu 1/2 c.+ 2 T. raw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper 2 T. fresh lemon juice pinch salt Whirl all of the ingredients in a food processor at high speed for several minutes. Be patient-- it has to be VERY smooth. You may have to stop the machine a couple of times and scrape the sides and push the ingredients that have accumulated under the blade towards the middle. When as smooth as possible, scoop into a covered container and refrigerate. It will firm up considerably. ********************************************* To sub for a quark that is more like sour cream or yogurt, try one of these recipes* BRYANNA’S TOFU SOUR CREME Makes 1 1/2 cups Silken tofu makes a smooth, rich-tasting mixture which can be used anywhere you would normally use sour cream, including cooking. 1 (12.3 oz.) boxes extra-firm SILKEN tofu 3 T. lemon juice 1/2 tsp. sugar 1/4 tsp. salt OPTIONAL: for a richer mixture, add 1-2 T. olive oil Process in a food processor or blender until VERY smooth. Keep in a covered container in the refrigerator for up to a week. BRYANNA'S CASHEW SOUR CRÈME (OR "YOGURT") (wheat-free and soy-free) This is a delicious dairy AND soy-free vegan product. 1/2 cup raw cashew pieces 1 cup water 1/4 tsp salt 1/4 cup plain rice or almond milk 2-3 Tbs lemon juice Blend the cashews, water and salt in a blender for several minutes, or until VERY smooth. Pour the mixture into a heavy medium saucepan and stir over medium-high heat until the mixture thickens considerably. DO NOT ALLOW TO BURN or the taste will be awful! MICROWAVE OPTION: Pour the mixture into a microwave-safe bowl and cook on HIGH for 2 minutes, or until quite thick. With a wire whisk, whisk in the lemon juice (to taste) and the milk until smooth. Place in a covered container and chill. If it's too thick after chilling, add a little water or more non-dairy milk. For the "yogurt"variation, use just a pinch of salt and use water to thin the mixture to the consistency you want. Add a little more lemon juice if you want more "tang". If you like, you can add some dairy-free acidopholis powder. Servings: 6 Yield: 1 1/2 cups Last Edited on 22-Feb-2010 4:07 PM
LLLove Mom 8 posts Mar 04, 2010 9:27 PM	well, at least now I have an idea in my mind of what type of texture/flavor I should consider. Thanks to both of you for the information, and to Bryanna for the recipes.