Can I use quark instead of cream cheese in recipes?
Posted: 21 November 2007 07:31 PM   [ Ignore ]
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Hi Rose and fellow-bakers,

First I want to say I’m huge fan of you, Rose. I have all 3 bibles and love all the recipes I’ve tried so far.

I will be traveling to Europe next month to visit family. I always bake when I’m there. I was wondering if I could replace the cream cheese in my recipes with quark and/or fromage blanc? It’s hard to get Philadelphia cream cheese over there. I’m thinking of making cream cheese frosting, cheesecake, etc.

Thanks,
Hanaa

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Posted: 21 November 2007 07:55 PM   [ Ignore ]   [ # 1 ]
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Hanaa - where are you from?  I have a friend here in the US who is from The Netherlands.  She wishes she could find quark.  She said it is very similar to cream cheese, so I think the answer would be yes.  (fyi - I googled quark and found a recipe to make your own).

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Posted: 21 November 2007 08:09 PM   [ Ignore ]   [ # 2 ]
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Hi Patrincia,

What a coincidence. I’m from the Netherlands too. I looked for quark in the US for a long time too but couldn’t find it either. Found only a couple recipes that are doable in the home kitchen where you don’t need temperature controlled rooms, etc smile In Europe, quark is often used to make no-bake “cheesecake”-like baked goods with a cookie crust. Gelatin is always used for those types of cakes.

I will definitely try using the same amount of quark (by weight) for the cream cheese. I was just wondering if anyone had tried that already and what their experience was.

Thanks again,
Hanaa

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Posted: 21 November 2007 08:12 PM   [ Ignore ]   [ # 3 ]
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Okay… is Hanaa your real name??? smile

My friend Anja was looking for the quark to make a no-bake cheesecake too!!!  She ended up using the “make your own” version and said it was better than nothing, but still not exactly the same as quark.

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Posted: 21 November 2007 08:30 PM   [ Ignore ]   [ # 4 ]
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Yeah, I’ve used cream cheese in the European-style no-bake cheesecake recipe but it didn’t taste the same as it does with quark. In Rick Rodgers’ book Kaffeehaus, he mentions using plain yogurt. I was thinking of trying that sometime but I would definitely drain it in a cheesecloth for a couple hours or so to drain excess wey.

If anyone else has any thoughts/experiences on the subject, I would appreciate it.

Thanks!

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Posted: 21 November 2007 11:22 PM   [ Ignore ]   [ # 5 ]
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I’ve got no idea, but thought I’d mention that another blog I check in on currently has a recipe for Quark ice cream. Just thought I’d mention it, in case you hadn’t seen it.

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Posted: 22 November 2007 01:18 AM   [ Ignore ]   [ # 6 ]
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just checking in before conking out so i don’t fall asleep at the thanksgiving table (it’s after midnight here). i wanted to mention that i’m pretty sure vermont butter and cheese company has quark so if you’re really desperate to get it i suspect they might mail order it or at least tell you who is a distributor in the u.s. i’ve heard from a swiss friend that it makes terrific cheesecakes but i’ve not yet tried it.

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Posted: 22 November 2007 03:14 AM   [ Ignore ]   [ # 7 ]
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ILoveBaking - 21 November 2007 11:31 PM

Hi Rose and fellow-bakers,

First I want to say I’m huge fan of you, Rose. I have all 3 bibles and love all the recipes I’ve tried so far.

I will be traveling to Europe next month to visit family. I always bake when I’m there. I was wondering if I could replace the cream cheese in my recipes with quark and/or fromage blanc? It’s hard to get Philadelphia cream cheese over there. I’m thinking of making cream cheese frosting, cheesecake, etc.

Thanks,
Hanaa

It is funny you are asking this because I was just reading the following post last night:

http://www.davidlebovitz.com/archives/2006/02/american_baking.html

There are a couple of suggestions for finding cream cheese.  Where will you be in Europe?

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Posted: 22 November 2007 01:37 PM   [ Ignore ]   [ # 8 ]
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Matthew,

Thanks for that link. That’s a good one (I always bring things such as corn syrup with me, now I might not have to).
I will be visiting in the Netherlands. Quark and fromage blanc are so readily available there that I think I’ll just give it a shot and see what happens.

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Posted: 22 November 2007 07:58 PM   [ Ignore ]   [ # 9 ]
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This quark is obviously something different than the quarks in physics, but I have no idea what it is. I’ll guess that it’s a “yogurt cheese”, maybe, made by draining yogurt?

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Posted: 25 November 2007 09:39 PM   [ Ignore ]   [ # 10 ]
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I can find Quark (made by the Vermont Cheese Company) here in Denver, Co at my local Whole Foods. I have also found that some smaller, local diary creameries (especially in the New England area) make it as well.

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