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Forum Question Posted By: Replies:
Germany
Vanillequark
Posted: Wed January 11, 2006 01:09 AM UTC
I don't know if this is the right place to post this type of question but I can't find help anywhere on the net. We've just come back from Europe and spent some time in Aachen, and delightful Monschau taking in the Christmas markets. Fabulous! Glad I chose these two places to see.

Anyway while we were in Aachen, the hotel we stayed at served vanillequark and oh my goodness I fell in love. Haha. I seem to be able to get quark here in sydney, australia (swiss and german ones) through organic stores, however I wanted to know what they add to the quark (and is it the swiss or the german they add it to) to make vanillequark? I'd love this in my fridge on a regular basis!
Thanks in advance for any help!
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 lindygarrethtyra 10 replies

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Germany
RE: Vanillequark
Posted: Wed January 11, 2006 01:40 AM UTC
I too liked the quark as I lived in Germany for 6 years.
I recommend going to http://www.foodnetwork.com and typing in the word quark. I remember seeing a show where the guy was making it with Knoedel (dumplings). You might wanna buy some vanilla extract and add it in or better yet get a hold of some real vanilla beans and scrape the insides into the quark. Try it.

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Germany
RE: Vanillequark
Posted: Wed January 11, 2006 04:23 AM UTC
Thanks a lot! I have found a recipe on a German site (http://www.chefkoch.de/rezepte/355091120811737/Vanillequark.html) however what is Vanilla pudding? Is that the same as instant Vanilla pudding? Or is it something different? Also 1 Ei(er) - is this an egg? And what does 'n. B. Sugar / n. B. Milk' mean? The n.B part? Thanks so much for your help!

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 lindygarrethtyra [Reply]
Germany
RE: RE: Vanillequark
Posted: Wed January 11, 2006 05:05 AM UTC
Eier is eggs indeed.

n.B. = as many as is needed. I guess you add sugar depending whether you add extra fruits and add milk depending on the thickness you want ( I really love the hard to stir version!).

German breakfasts..... yammi.

PJ

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Germany
RE: RE: Vanillequark
Posted: Wed January 11, 2006 05:20 AM UTC
Yes, Ei is egg, i.e. you need to add one egg. Sugar and milk is not necessarily required but can be added. The Vanillepudding is the instant pudding mixture to make the whole thing a little pappy.
The recipe for Vanillepudding is easy enough:
If you don't have any Pudding just take the Quark, add some vanilla sugar or vanilla powder, a little milk to make it a little more creamy and some white sugar to make it sweet (you can also add fruit sugar if you like). You can also add some sliced bananas or strawberries or... there are many varieties... bon appetit!

For me, the biggest problem usually is getting a cup of Quark. Here in Asia it's almost impossible to find. Really missing it!

Cheers,
Robert

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Germany
RE: RE: Vanillequark
Posted: Wed January 11, 2006 09:04 PM UTC
I`ve been searching for vannillequark receipts in the net for you. The problem is: some say it must be cooked, some say it is a cold dessert, many try to sell you their products, like puddingpulver (the English translation for German pudding is: blancmange or custard)The foamingly firmness is hard to achieve and the taste is depending on, whether you use fresh ingedients. Try to get fresh vanilla, and most important: try to get this milk-product "quark". As the other VT members wrote befor: it is produced by special bacterias, so maybe hard to find outside Europe. In the USA they call it"cottage cheese" but I don`t believe, it is the same.

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Germany
RE: RE: Vanillequark
Posted: Thu January 12, 2006 03:54 AM UTC
Thank you so much. There are two biodynamic farms here which make Quark. One is a German couple who moved to Adelaide, and makes it there. They have sent me the name of their distributor here in Sydney, and I'm getting the real quark tomorrow. Just need to know what to add to it now to make it vanillequark. I'm a bit suspicious about the puddingpulver/vanilla pudding as the remarks at the bottom of the link I previously sent seemed to say it made it taste wierd. Still not sure if I'm to add my 'instant vanilla pudding' or actual custard powder...

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 lindygarrethtyra [Reply]
Germany
RE: RE: Vanillequark
Posted: Thu January 12, 2006 10:02 AM UTC
n.B. means "nach Belieben" = as much as you like

so just feel free to find the right amount yourself!

Quark was the one thing I really did miss when I lived in the US - now that I am back to Germany, I rarely eat it! But glad you fell in love with the Vanillaquark!

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Germany
RE: RE: Vanillequark
Posted: Thu January 12, 2006 10:05 AM UTC
I wouldn't use the instant vanilla pudding or sauce, but real vanilla (not too much, though) and some sugar. You can add a little milk to make the quark creamier.

Guten Appetit!

Nicole

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Germany
RE: RE: Vanillequark
Posted: Thu January 12, 2006 09:01 PM UTC
"""Cottage cheese" is "Hüttenkäse" in German"" -- But Hüttenkäse is not quark! hüttenkäse is more granular and less sour. (The problem about this thread is how to explain and describe the different tastes and conditions)

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Germany
RE: RE: Vanillequark
Posted: Mon January 16, 2006 04:19 AM UTC
Thank you so much to all who helped! I tried a few variations, the best one being:

1 cup vanilla pudding
250g quark
1 tsp vanillin sugar
1/2 cup milk

guests arrived for breakfast so I made some crepes and mango slices, and dolloped the vanillequark on top - they were ooohing and aaahing all the way through the meal!!

Thanks so much for your help all. This recipe is a winner!

Lindy

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 lindygarrethtyra [Reply]
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