Quark and Roggenbrot [Homemade Fresh Cheese and Rye Bread]

Both quark, a type of soft, fresh cheese, and rye bread are staples in German homes that are sorely missed when living abroad. In the United States, these favorite foods are hard to find. Using household staples, the following recipes achieve homemade results that are very close to the quark and rye bread families in Germany enjoy. 

Quark

Yields about 1 cup

Ingredients:

1 quart plus 3 tablespoons milk

3 heaping tablespoons sour cream (use the best quality available without thickeners)

frehsly chopped chives (optional)

Directions:

Microwave the milk at top power for about 4 minutes. Remove and stir in the sour cream. Cover the container and let stand overnight in a warm spot. The next day, the mixture should have a thick, yogurt-like consistency. Remove the mixture from the container and place in a towel or piece of cheesecloth hung over a strainer. Allow the liquid to drain off. The remaining solids form the cheese and are ready to eat.

The optional addition of freshly chopped chives to the finished Quark makes a delicious spread that pairs nicely with rye bread (recipe below).

For another great idea on how to use quark, take a look at our recipe for quark pancakes with herbs:   Kraeuterplinsen mit Quark

Enlarge image German rye bread (© Colourbox) Rye Bread

Yields 2 loaves

Sourdough Starter Ingredients: 

1 cup plus 2 tablespoons medium rye flour

lukewarm water

a pinch of ground caraway

Directions: 

Mix 1/2 cup plus 1 tablespoon flour and 1/2 cup plus 1 tablespoon water together, stir in ground caraway. Let stand for three days, stirring each day. On the fourth day add another 1/2 cup plus 1 tablespoon flour and 1/2 cup plus 1 tablespoon lukewarm water. At this point the starter is ready for use.

Rye Bread Ingredients: 

3-1/2 cups rye flour

3/4 cup plus 2 tablespoons white flour

2 tablespoons (about 1 ounce) dried yeast

sourdough starter (see above)

2 tablespoons salt

approximately 2-1/2 cups lukewarm water

ground coriander and or caraway seeds to taste (optional)

Directions: 

Mix dry ingredients together in a large bowl. Make a well in the flour mixture and pour in water. Blend all ingredients together and thoroughly knead the dough. Cover the bowl and let stand for 2 hours. Divide dough in half and form into two loaves. Place loaves on baking sheet or into bread pans. Cover with a cloth and let rise another 2-4 hours. Preheat oven to 400° Fahrenheit. Bake loaves for approximately one hour. Remove the loaves from the oven and brush the crusts with a little water.

Guten Appetit!

German Embassy