Quark Cherry ice popsicles

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6 Responses

  1. Natalie says:

    Would it be close to the Italian ricotta cheese?

    • Anders says:

      Well, there is a certain resemblance but in my view, they certainly differ. Still – no harm in trying out the recipe with ricotta and see how it goes 🙂

  2. sam says:

    Hi.I found some youtube videos that show you how to make Farmer’s cheese at home. Do you think it would be safe to then use it in ice cream? Or maybe commercially prepared cheese would have additives and stabilizers that make it possible to keep it in the freezer for a longer time?

    • Anders says:

      Hi Sam,
      As long as you handle the cheese-making in a clean and health-responsible way (= what goes for all cooking destined for human consumption), I think you should be able to use it. The same goes for home-made yoghurt, home-made kefir and most other home-made things I can think of which could end up as part of an ice cream ;-D And don’t worry about additives … if you’re making farmer’s cheese, the one thing you may want to consider when it comes to ice cream (as opposed to ice popsicles!) is likely the fat content. Many fresh cheeses have such low percentages of fat that – if left to maintain consistency and structure “on their own” in an ice cream – the final ice cream will tend to freeze brick-solid if left in the freezer. Possible ways to counteract that would be to add some fat (cream, for example) and/or a little anti-freezing alcohol.

  3. sam says:

    Thank you so much for your prompt reply. Much appreciated.

  4. Katerina says:

    About quark 🙂 In my homeland we recognize three kinds of quark – they differ in consistency. We have a hard quark – this one is grated parmesan -like style over sweet dishes. We have two kinds of soft quarks. One is more watery but also more spreadable. The quark you made from milk by yourself is like the third kind of quark – not so soft, more “rustic” with little clumps. I never used it into ice cream because of the clumps, is more like filling for famous czech sweet treat called “kolache”. However, if you are not in search of perfect velvety cream, go for it. And as Anders suggests, I would add some cream and also liquid sugar – golden sirup, maple sirup, agave..

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