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Cheese from Central Europe
Skim milk is heated hard, cooled, and soured overnight with a mesophilic lactic culture and a very small dose of rennet until it sets at about pH 4.6. The soft curd is drained in cloth bags or, in dairies, spun in a separator, giving a fresh, spoonable cheese that is kept cold. Made in 5 steps over 36 h – 38 h. The longest step, drain off the whey, takes 20 h (Lepesioti S 2021) and runs at 58–60 °C (Tetra Pak). Mesophilic lactococci does most of the fermenting.
| Main step | 20 hMeasured[lepesioti2021] | Drain off the whey |
|---|---|---|
| Temperature | 58–60 °CReported[tetrapak-quarg] | Drain off the whey |
| Acidity | pH 4.5–4.7Reported[tetrapak-quarg][lepesioti2021] | Sour until the milk sets |
| Skim milk[tetrapak-quarg] | |
| Mesophilic lactic culture · The handbook names Lactobacillus lactis/cremoris (lactococci)[tetrapak-quarg] | |
| About 1 ml liquid rennet per 100 kg milk | Rennet · About one tenth of a normal cheese dose[tetrapak-quarg] |
| Starter | mesophilic lactic culture plus a little rennet |
Total time across the recorded steps: 36 h – 38 h
What changes: Skim milk is heated hard, which kills bacteria and binds whey proteins into the curd
Output: heated skim milk.
Microbes at work in this step
heat kills milk bacteria and denatures whey proteins, which raises quark yield
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Quark is set mostly by acid, with only a tenth of a normal rennet dose, and is never ripened. Unlike cottage cheese the curd is not cut and cooked into grains; it is drained or separated into a smooth paste.
The milk is heated hard before souring; keep quark cold.
Every number is labelled with how it is known. How this atlas is made
