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Homemade quark cheese without rennet

Make one homemade cheese with quark, milk, butter, egg, and baking soda. Cook on the stovetop, strain through cheesecloth, and refrigerate.

Slovak cuisine · Translated from Slovak ·

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Recipe at a glance

Prep time
10 min
Cook time
20 min
Total time
30 min
Servings
1 cheese
Difficulty
Medium
Cuisine
Slovak
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Make homemade cheese from quark (farmer's cheese) and milk without rennet, using just baking soda, butter, and an egg. Cook the quark in milk until the whey separates, then add butter melted with the egg and baking soda and continue cooking until the cheese curds separate again. Finally, strain through cheesecloth and squeeze thoroughly. Keep the cheese refrigerated and serve with bread or for breakfast.

Ingredients

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Instructions

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  1. Combine the milk and quark in a pot and cook until the whey begins to separate.

  2. Melt the butter in another pot, stir in the egg, and add the baking soda. Once combined, pour into the milk mixture and continue cooking.

  3. When the cheese begins to separate from the liquid again, stop stirring. Immediately strain the mixture through cheesecloth and squeeze out all the liquid. Store the cheese in the refrigerator to keep it fresh.

Tip: Salt the cheese mixture while it is still warm and press it into a buttered bowl; once cool, it will hold its shape and can be sliced.

Nutrition facts

Approximate values per 100 g, calculated from the ingredients

Energy
111 kcal
Protein
8.1 g
Carbohydrates
3.8 g
of which sugars
3.9 g
Fat
7.0 g
of which saturates
4.3 g
Fiber
0.0 g
Salt
0.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Domáci syr z tvarohu a mlieka bez syridla

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