*baked French toast: since I can detect a slight different flavor, I thought the kids might fuss, but they gobbled it up, syrup is magic. *in place of ricotta for lasagna-type dishes: fabulous. Since quark differs enough from cream cheese that we don’t use it as a substitute, at least not for fresh eating, figuring out how to use the quark has been a little challenging. It’s brilliant! (Locals, I’ve got plenty and am willing to share.) Quark requires mesophilic starter which is expensive BUT I’ve learned that I can save the whey from the quark and use that as my mesophilic starter for futures quark, cottage cheese, monterey jack, etc. If you plan things right, you’ll actually be asleep for the majority of the process. Also, it’s extremely simple: culture plus time, that’s it. Quark yields a gratifyingly large amount: nearly two pouds per gallon of milk if you have high-fat milk (our Daisy milk only yields 1 pound 5 ounces). It’s actually a lot like the yogurt cheese I make but without the yogurty tang (and the extra step of making the yogurt). Turns out, it’s a German soft cheese, sibling to the French fromage blanc (or frais, or whatever), and similar to cream cheese but made with milk instead of cream. I didn’t know anything about quark - QUARK! - until a few weeks ago. (Note: “quark” is best vocalized loud and fast, like a cross between a goat’s bleat, a duck’s quack, and a dog’s bark: QUARK! Go on, try it. You will see that the recipes are quite similar, just with quark and maybe a bit of flour, starch or semolina.Welp, it looks like it’s time for my weekly dairy post! How about we tackle. I would suggest that you do a quick Google search for “Käsekuchen ohne Boden“ (crustless cheesecake) as that’s the German cousin of the basque cheesecake. If you are super worried, you could add a tablespoon of cornstarch, just in case, but I don’t think it’s necessary.
That’s on the generous side even for a regular quark-cheesecake. Looking at your recipe, it uses six eggs. eggs and/or flour or starch, you will be fine. That said, there’s a huge tradition of quark-based cheesecake in Germany and other European countries, and as long as your recipe contains enough binding agents, i.e. I find that most recipes that use quark instead of cream cheese are a tad crumblier, cream cheese fillings are a bit smoother (if you use a good brand). You can mitigate that by placing the quark in a cloth-lined sieve overnight to drain it, but that’s optional. When using quark instead of cream cheese, the main issue is that quark is overall “wetter” - especially when the recipe uses US cream cheese, which is pretty much a “brick” compared to the (same brand) product in Germany.
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