Le fromage - I haz some!
All four "quarks" turned out!
The cream/milk quark separated beautifully and tastes to die for - really creme fraiche-like with fine curds. I suspect it would be both wonderful for baking and spreads. No bitter aftertaste here - creamy, delicate and I need to stay out of it now :)
So far I am still draining the two buttermilk quarks (only have a small amount for taste testing). From the little I got on a finger it tastes considerably more sour like the store bought, but still not quite the same. More taste testing tomorrow.
The almond cheese also worked, but in essence is the mass of almonds and not made from the 'milk' . It thickened up to a cream of wheat consistency , with some liquid separation. I don't know if I waited long enough, or if I should have left it to incubate for 8 hours too, but I was concerned that the top would develop a skin and discolor, so I decided to drain it in a cloth. I lifted out the top part, which was pretty dry, but the bottom part was rather wetter, so I ended up pouring that into the cloth over the top of the drier 'curds'. In retrospect I probably should have done this in a separate straining cloth and just added it. I only got about a cup of almond milk whey. It is pretty thin, and tastes slightly sour too. The almond cheese is quite solid and will hold a shape when it is done draining. I had a piece with a bit of rosewater wash and sugar. I like it. I think it would be fabu with some cream mixed in with some sugar and rosewater to make a spread. Somehow I think raisins would also be good with it! I can see how this might have been a very satisfying fast-day dish.
The cream/milk quark separated beautifully and tastes to die for - really creme fraiche-like with fine curds. I suspect it would be both wonderful for baking and spreads. No bitter aftertaste here - creamy, delicate and I need to stay out of it now :)
So far I am still draining the two buttermilk quarks (only have a small amount for taste testing). From the little I got on a finger it tastes considerably more sour like the store bought, but still not quite the same. More taste testing tomorrow.
The almond cheese also worked, but in essence is the mass of almonds and not made from the 'milk' . It thickened up to a cream of wheat consistency , with some liquid separation. I don't know if I waited long enough, or if I should have left it to incubate for 8 hours too, but I was concerned that the top would develop a skin and discolor, so I decided to drain it in a cloth. I lifted out the top part, which was pretty dry, but the bottom part was rather wetter, so I ended up pouring that into the cloth over the top of the drier 'curds'. In retrospect I probably should have done this in a separate straining cloth and just added it. I only got about a cup of almond milk whey. It is pretty thin, and tastes slightly sour too. The almond cheese is quite solid and will hold a shape when it is done draining. I had a piece with a bit of rosewater wash and sugar. I like it. I think it would be fabu with some cream mixed in with some sugar and rosewater to make a spread. Somehow I think raisins would also be good with it! I can see how this might have been a very satisfying fast-day dish.