ABOUT QUARK
No, we are not talking about an alien. Quark is a type of fresh dairy product. It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage frais. It is distinct from ricotta because ricotta (Italian: “recooked”) is made from scalded whey. It is quite similar to the Indian paneer. Quark usually has no salt added.
Typical nutritional information for quark cheese Serving Size: 100 g, Calories: 69, Fat: 0.2g, Carbs: 4.1g, Protein: 12g.
Quark is a cheese that may be on a metabolic balance® plan. Quark may not always be easy to find. However, it is relatively easy to make. A coach and colleague shared with us her recipe for quark.
HERE IS A RECIPE FOR MAKING QUARK CHEESE
Makes 8oz. or about 1 to 1-1/2 cups.
- 1-quart cultured buttermilk (1 % fat)
- 1/4 cup skim milk, as needed
- kosher salt, to taste (optional)
- glass baking dish
- kitchen towel, linen or cheesecloth
- strainer or colander
DIRECTIONS
- Preheat oven to 150°F.
- Pour butter milk into the baking dish and cover with a lid or tinfoil. If the lid is plastic or rubber. Make sure it’s dishwasher safe. If it is, it should be fine at 150 degrees in the oven.
- Place the dish in the oven and let it sit overnight, or about 8-12 hours.
- In the morning, remove the dish from the oven. Place the strainer in the sink or a large pot and line it with the linen. Spoon or pour the contents of the baking dish ‘into the strainer. You’ll notice that the curd (solid) has partially separated from the whey (liquid).
- Cover the cheese with the ends of the cloth and let it drain in the sink for 30-60 minutes. To speed up the process, fill a bowl or seated container with water and place on top to weigh it down. 30 min seemed sufficient for my batch.
- Dump the contents into a bowl and refrigerate. Once chilled, add milk 1 tablespoon at a time until it is smooth and easy to spread. The texture should be similar to creamy ricotta cheese. Add salt to taste.
ENJOY
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WHY CHOOSE METABOLIC BALANCE?
Metabolic balance® is not a standardized diet plan, but rather a holistic approach to putting your body’s metabolism into a healthy balance and reaching your ideal body weight.
Insulin, the pancreatic hormone, plays a central role in this process. It “opens the doors” to our body’s cells, allowing blood sugar to enter and supply the body with energy. Being overweight has a strong effect on the delicate balance between blood sugar and insulin levels and is thus the root of many common illnesses and disorders.
Healthy nutrition, as recommended by metabolic balance®, will stabilize your body’s insulin level, maintain the natural feeling of fullness after a meal and balance your body’s metabolism. The cornerstone of metabolic balance® program is a personalized nutritional “road map” based on your body’s bio-chemistry. If you are interested in finding out more about metabolic balance,®. Sign up for monthly news & tips. Contact Myra for more information. You can also visit Myra’s metabolic balance page.
Myra Nissen, CCH
Copyright © 2013 –, Myra Nissen.
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This article was brought to you by Myra Nissen, CCH, RSHom(NA), Board Certified Classical Homeopath. Myra teaches women how to recognize their body’s unique needs and cues and uses Homeopathy to help empower women to take control of their bodies, health, and well-being. Find out more, visit her blog www.myranissen.com/blog.