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This is a German product that can be thought of as a cross between cream cheese and yogurt. It’s a primary ingredient for German cheesecake.
Ingredients
- ½ gallon whole-milk buttermilk
- 1 cup heavy whipping cream
Directions
Step 1
Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
Step 2
Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
Step 3
Cook in the preheated oven for 2 hours and 15 minutes.
Step 4
Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.
Cook?s Note
This can be made using a yogurt maker but would be an overnight procedure. This is a quicker way that yields pretty much the same product.Do not use low-fat buttermilk. It will not work well.Add some freshly cut chives, a couple cloves of minced garlic, onions, salt, and pepper for taste and you have a basic krauter (herbal) quark, great to spread on your favorite bread or roll.For cheesecake, let it drain a little longer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 28 | |
| Calories 91 | |
| % Daily Value * | |
| Total Fat6g | 7% |
| Saturated Fat3g | 17% |
| Cholesterol19mg | 6% |
| Sodium77mg | 3% |
| Total Carbohydrate4g | 1% |
| Protein2g | |
| Vitamin C0mg | 1% |
| Calcium6mg | 0% |
| Potassium6mg | 0% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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