Mate Quark is NOTHING like cottage cheese, I am not a fan of cottage cheese and have bought some with intention of eating it and ended up throwing it out, this stuff is addictive especially mixed with berries and stuff, craps all over yogurt as well.
Apart from that if you make it you know whats in it, my beef jerky I now make has all natural ingredients, with zero preservatives and unknown chemicals added.
Just something to think about anyway, but the taste will make all the difference to me.
EDIT:
I do however wish I could just buy the stuff in a shop like you can in Germany...
Easy mate, I make a few.
1) Rump Steak, salt, pepper, chilli (powder or Sambel Olek).
2) Rump Steak, soy sauce and fresh garlic.
3) Rump Steak, salt, coriander powder and coriander flakes
4) Rump Steak, soy sauce, fresh chilli, fresh garlic.
or any combination there off have yet to try and make some sort of BBQ or smoked rib flavour, but have not gotten around to it yet
yep, I make a lot of cheesecakes also and currently use 50/50 cottage cheese & ricotta. The original recipe did call for quark but I never thought it was an option.
Will see tomorrow
I think it's more important how much powder you have used instead of how many litres of milk you have made.
I would wash it, the issue is, the cultures will get infected by other bacteria. That's why you heat up the milk to sterilise it. What you can do is after the first 2 hours of fermenting (or what ever you want to call this process) you can set aside some milk with the culture. Later on, you can use that as a starter. You can freeze it etc.
From what I recall skim milk has around 35% protein? The rest is lactose, aka, food for bacteria. 80% of milk is composed Casein and 20% of it is whey. When you make cheese, you keep the casein, but you will drain the whey. You can set the whey aside and make ricotta cheese out of it. There are recipes out on internet.
If your milk had lets say, 3.5g of protein per 100ml, that's total of 35g of protein. If you lose 20% of it, that's 28g of protein kept in the cheese, you should have got around 200g.
If your cheese is around 14g protein per 100g, you got around 21g of protein.
My guess is that you didn't use enough powder.
My guess is that you have used around 75g of powder to make milk?
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