Prep Time:
10 mins
Cook Time:
2 hrs 15 mins
Additional Time:
45 mins
Total Time:
3 hrs 10 mins
Servings:
28
Yield:
28 servings
Ingredients
Directions
Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
Cook in the preheated oven for 2 hours and 15 minutes.
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)
| 91 | Calories |
| 6g | Fat |
| 4g | Carbs |
| 2g | Protein |
