TRADITONAL GERMAN STRAWBERRY QUARK
Quark, or fromage blanc, is a cheese product made of sour milk that is very popular in Germany, Austria, France, and other areas of Europe. It’s technically a type cottage cheese but the texture is more creamy, similar to a dripped yoghurt. Quark is used for a great number of popular desserts, cakes, and dip recipes. It’s as simple as taking quark and mixing it with sugar and strawberries. Unless you are on the Simple Carbohydrate Diet. In this case, it gets a little more complicated, but it’s not impossible. I used Dry Curd Cottage Cheese, also known as farmer cheese, and mixed it with homemade yoghurt to achieve a similar creamy texture. You can also use half dripped homemade yoghurt and half regular homemade yoghurt. This will guarantee you lactose free dairy products, which is important while following the diet.
To substitute sugar, I use a light-colored honey. The darker the color, the stronger the honey taste. My favorite honey is acacia honey, which I find sweetens without the distinct honey taste. Unfortunately, it’s hard to find in the US and rather expensive, so I usually go for clover, orange blossom, or black locust honey. I prefer honey from local beekeepers where I can trust that they don’t add any sugar to it.
Last but not least, the strawberries. I try to buy from local farmers markets and fruit stand as much as possible. Besides that, fresh, ripe, bright red, local strawberries will provide your body with the maximum nutrients for healing - they will also bring this dish the maximum deliciousness. You may not even need the honey…
serves 4
INGREDIENTS
7 oz farmer cheese (I use Friendship Farmer Cheese) (You can also use 7 oz of dripped homemade yoghurt instead)
7 oz homemade yoghurt (see recipe below)
1/4 cup honey
16 strawberries
INSTRUCTIONS
Wash the strawberries and pat dry. Cut the strawberries into small pieces.
Add farmer cheese, homemade yoghurt, honey, and strawberries into a medium bowl and mix well until it turns slightly pink.
HOMEMADE YOGHURT
For this recipe, I use a yoghurt maker to ensure that the fermentation temperature is accurate. Here are two options - I actually have one of each since the whole family enjoys the yoghurt and I make a double batch at once.
Tools:
yoghurt maker with one large container
yoghurt maker with single glass jars
INGREDIENTS
1 quart whole or skim milk
1 pint heavy whipping cream ( If you want it with less fat, you can also replace heavy whipping cream with milk)
7 oz SCD legal yoghurt or other yoghurt starter
note: For strict SCD, it is recommended to avoid yoghurt starter containing bifidus.
INSTRUCTIONS
Place the milk and heavy whipping cream in a saucepan and heat at high heat until bubbles appear on the edges. (Do not boil!) Stir often to prevent the milk from sticking to the bottom of the pan.
Remove the pot from the stove and let cool until it has reached room temperature or below (about 64-77° F or 20-25° C).
Spoon the yoghurt starter into a mixing bowl and add one cup of the cooled milk. Mix well until a thick paste forms.
Add the yoghurt/milk mixture to the saucepan and stir well to distribute evenly.
Fill into yoghurt maker containers and place in the yoghurt maker machine. Make sure to follow the manual of your specific yoghurt maker. The mixture must ferment for at least 24 hours to ensure that all of the lactose has been broken down by beneficial bacteria.
Take out of the machine and refrigerate for at least two hours before using. Keep refrigerated!
MY LATEST RECIPES
Welcome to CREATING HEALTHY TIMES!
My name is Ulrike. I created this website to share my dietary approach to natural healing and delicious sugar, grain, and lactose-free recipes. I found that, provided with the right nutrition, the body itself is one of the greatest healers.
Find out what I learned on my nine-year journey with the Specific Carbohydrate Diet, and get valuable information about natural healing
ABOUT ME
Try my delicious sugar, grain, and lactose-free recipes
RECIPES
