Skip to main content

A cheese called quark



Every month, the food blogging world gets abuzz with an event called Tried and Tasted. The host for the month picks their favorite blog and invites other bloggers to cook a dish they like from the chosen site. I've been an occasional participant in the event, but I just couldn't stay away this month when Jayasri picked Deeba, my favorite baker.

When you first visit Passionate About Baking, you can't help getting impressed with Deeba's sweet goodies. But the moment I saw the announcement, the only thing I thought of was quark.

Deeba got enamored with this curd cheese a couple of years back. I make Neufchatel frequently as a cream cheese substitute so I've often wondered how quark will stand up. This is finally my chance.

All this needs is milk and buttermilk. And a lot of patience; two whole days worth of it. The end result is a delicious product that's part sour cream, part cheese. At some point, I'd amble over to Deeba's blog again and pick a recipe to use the quark. In the meantime, I've been enjoying it with honey and granola.

Comments

notyet100 said…
ummm looks yum,..
Myvegfare said…
thanks for sending this to my event, I was really expecting something like this from her blog!, the cheese post is a good one right ?, you have really done damn good job yaar
Unknown said…
You made quark. I've been seeing it around so much. What's the taste like?

Popular posts from this blog

Blog Picks : Soft Yogurt Sandwich Rolls

Much before I started blogging, I started reading through food blogs. And bookmarking recipes I would like to try some time. The list has grown so long that it would soon be enough to last me a lifetime. So I have decided to give my experiments in the kitchen a rest and go the tried and tested way with choice picks from my favorite blogs. The first blog pick comes from a baker who inspired me to bake my first cookie. I never miss a recipe on her blog, but this one was specially appealing. For I haven't graduated to baking a loaf yet and I wanted to bake buns before I take the big leap. So here comes this recipe for soft sandwich rolls and I promptly bookmarked it. Nicole has an excellent step-by-step recipe on her site so I am not going to repeat it here. But I must say that the buns were easy to make, and super yummy. I halved her recipe and made smaller rolls so ended up with eight of them. They never reached the making sandwiches stage because a few were eaten straight

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru