Whipped farmers cheese, chia seeds, and sweet plum compote is one of my favorite foods for breakfast or as a snack. Quark, as it’s called in Germany, beats Greek yogurt hands down. So what is a quark? Well, quark is quark, and the best way to really find out what it just makes my recipe and enjoy. It’s wonderfully rich and has a nice refreshing tang that goes so well spread on a bagel or a sandwich. Quark is a milky sweet, creamy smooth rindless unripened cheese. I like to use it as a base for cheesecakes, pasta, creamy sauces, sandwich spreads, salads, and desserts. It’s impossible to find a true quark in stores, so I make my own. And FYI, it’s extremely easy to make. The quark you find in local stores has very little to do with the quark you will find in Europe. The European quark is so much tastier.
A creamier version of Greek Yogurt:
Once you make whipped farmers cheese and taste it; I guarantee you will continue to make your own. Quark or whipped farmers cheese is a rich source of protein and it’s high in calcium, which is essential for strong bones and teeth. It also has vitamin A for eyesight and vitamin B that supports the nervous system. As a bonus, my recipe is free of added sugar, fillers, starches, and artificial ingredients. Think of it as a much creamier version of Greek yogurt, but not as tangy or sour, so more pleasant to eat.
What is Quark:
Quark (pronounced “kvark” in German) is neither yogurt nor cottage cheese, but instead, it has the consistency of a really milky, thick, sweet, creamy smooth yogurt. Quark can range from 1% to 40% fat; the rest is protein (80% of which is casein), calcium, and phosphate. Ounce for ounce, that’s double the protein of Greek yogurt. Quark contains very little salt compared to other cheeses. Just one of the reasons it’s a much healthier alternative to ricotta and cottage cheese. I’m surprised it’s not more commonly used in hospitals as a nutritional supplement.
When I make quark, it’s always made the day before I serve it. It takes time for the quark to drain properly and reach the perfect consistency. You can save the whey drained from the cheese for use in various baking preparations, in smoothies, or as a substitute for milk.
Simplicity as its best:
Another favorite way for me to enjoy quark is on a piece of freshly baked toasted bread topped with Fish Lake Organic Berry Patch jam. Simplicity at its best, with awesome flavor bringing back memories. When I was very young, my parents never allowed junk food and you always found quark in our refrigerator. Fish Lake Organic Berry Patches is a certified organic farm located in Goshen, IN. Once you have sampled their organically grown, totally chemical-free fruit jam, you’ll understand why they are so enthusiastic about their products. Fritz Miller, the farmer, can tell you which day the berries were harvested and the patch they came from. I like that kind of information, it shows the commitment to certified organic farming, meaning his products are free of synthetic additives like pesticides, chemical fertilizers, dyes, and nothing is processed using industrial solvents. Amish traditions meet organic certification at the Fish Lake Organic Berry Patch. You will find their products at the Goshen Farmers Market. The market is open every Saturday from 8 am to 1 pm. FYI, another treat is to have quark with boiled potatoes, fresh chives, sprinkled with a little sea salt. A meal that is so simple and so good at the same time. I hope you enjoy the recipe!
Whipped Farmers Cheese, Aka Quark, Chia Seeds & Sweet Plum Compote
- 2 quarts low fat buttermilk
- 1/2 cup heavy cream
- 1/2 cup heavy cream
- 1/2 tbsp chia seeds
Ingredients for Plum compote
- 6-8 plums Italian
- 2 tbsp honey
- 1 cup orange juice
- 1 tsp corn starch
Make the Farmers cheese
- Preheat oven to 200 degrees F. In a Dutch oven mix buttermilk and a half cup cream together. "Cook" in the preheated oven for 2 hours and 15 minutes.2 quarts low fat buttermilk, 1/2 cup heavy cream
Drain the cheese
- Line a colander with cheesecloth and place over a large pot in the sink. Pour buttermilk mixture into the prepared colander; place in refrigerator and drain overnight.
Whip the drained cheese
- Transfer drained cheese to a bowl add the remaining half cup of heavy cream and beat with an electric hand mixer until smooth and creamy. Add Chia seeds and blend. Store in the refrigerator for about 2 hours before using.1/2 cup heavy cream, 1/2 tbsp chia seeds
Cook the plums
- Cut plums in half, remove seeds and cut into wedges. Place honey and orange juice in a saucepan, add corn starch and mix. Add plum wedges and cook over medium heat for a few minutes until plums are soft, remove from heat and let cool.6-8 plums, 2 tbsp honey, 1 cup orange juice, 1 tsp corn starch
- Toast bread, spread with farmers cheese, top with sweet plum compote, garnish with fresh berries of your choice and enjoy.
Nutrition information is calculated using an ingredient database and should be considered an estimate