morning, people.
beautiful morning here with sunshine and 70 degrees. we should hit the mid 70s today. it's so peaceful with the windows open and the birds chirping. I luv mornings like this with coffee.
making a keto cheesecake today. instead of a graham cracker crust, I'm going to use ground up almonds that are mixed with butter, no carb sweetener (allulose), and a little cinnamon.
beautiful morning here with sunshine and 70 degrees. we should hit the mid 70s today. it's so peaceful with the windows open and the birds chirping. I luv mornings like this with coffee.making a keto cheesecake today. instead of a graham cracker crust, I'm going to use ground up almonds that are mixed with butter, no carb sweetener (allulose), and a little cinnamon.
Happy Birthday to KalliGood morning Atty.
Today is Kalli’s first birthday!
morning, pepper man! that crust sounds good but you need quark for a proper cheesecake and that, naturally, leads to a crustless cheesecake! 
and that, naturally, leads to a crustless cheesecake!
morning, pepper man! that crust sounds good but you need quark for a proper cheesecake
I had to look up quark. never heard of it. i'll be using philly cream cheese. i missed it: why does it naturally lead to crustless cheesecake? is this a german thing?
beautiful ribeye on the grill for lunch/dinner. I'm making my famous hashbrowns in the 12" pan--yes, flipping it will be necessary. and salad.
Here's a pic of the last time I made them. Almost a perfect flip. No need for backup because I've learned to do it over a clean sink. If I totally screw it up, I can save it by scooping it up out of the sink and back into the pan.
and salad.Here's a pic of the last time I made them. Almost a perfect flip.
No need for backup because I've learned to do it over a clean sink. If I totally screw it up, I can save it by scooping it up out of the sink and back into the pan.
I know I am not the only one who didn't know what quark is.
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.
I saw a method of making fresh mozzarella cheese at home. All you need is a gallon of whole milk and vinegar. I'm going to try that soon.
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.
I saw a method of making fresh mozzarella cheese at home. All you need is a gallon of whole milk and vinegar. I'm going to try that soon.
Happy Birthday, Kalli.
Happy Birthday to Kalli
That’s sweet everyone, thank you
always remember
The Rich History of a Favorite Dessert
also
quark
Technically a cottage cheese but closer in taste and texture to greek yogurt, quark is certainly Germany's, and perhaps even the world's, best kept dairy secret. This creamy, spoonable cheese can be eaten plain or in combination with granola, nuts, fruits, roasted vegetables—just about anything your taste buds fancy.18.04.2019
but you hardly can find it in any store here unless it's a wegmans
the cheesecake is in the oven. you wont believe how good the filling is. you can't tell i used a sugar substitute, allulose.
crust, ground almonds with organic grass fed butter, allulose, cinnamon in a springform pan baked for 10mins.
cheesecake filling ready for oven 350 degrees 45-50mins.
crust, ground almonds with organic grass fed butter, allulose, cinnamon in a springform pan baked for 10mins.
cheesecake filling ready for oven 350 degrees 45-50mins.
Looking good, Pepper.
You mean "for a proper [lower fat] cheesecake"....
because dang.
Do you use all quark, or a mix of cream cheese and quark. I think quark would be different-tangy, no?
Good move! I using suggest food-grade gloves.
FYI - You can purchase rennet at wine making places too, if you wish. Also freeze-dried (but active) yeasts and bacteria if you wish to make your own dairy-stuff.
The problem in the USA is that you can't get unpasteurized milk unless you know someone and want to risk using it. Pasteurization and homogenization change the way milk behaves for cheese making.
I like making Crème Fraîche since it's slightly nuttier than American sour cream, and it won't (well less likely to) curdle in heat. Great for stroganoff. You can buy buttermilk bacteria in the aforementioned stores too, if you don't want to fry up some buttermilk coated chicken or make biscuits later. Down South people often have buttermilk around, but up North here we don't keep it around much although it is readily available.
Another thing to do if you have a gallon-ish of still-good milk on hand (because you didn't use much in the week) and you're already going to the store to buy new, is to make cottage cheese or ricotta. Put some fruit on it and use it up.
P.S. Ricotta is often made from the leftovers of other cheese making, so after your mozzarella you might get some ricotta out of it.
How to Make Crème Fraîche (in One Easy Step!) Recipe
Ricotta Cheese As a By-Product of Mozzarella Recipe - Food.com
This is about me right now, not her.
This is my cheesecake... she's making commentary about a cheesecake, I'm actually making one. it's out of the oven. I used a sugar free strawberry jam topping that I heated up and melted. I had planned on adding sliced strawberries, but Aldi was out of them and I didn't feel like going anywhere else. So, it'll have to suffice. I'm going to let it set overnight before I slice into it. But it has to be good because I licked the bowl and the filling was awesome.
Also, It did crack. It might have help to have a 'water-bath' to add moisture. It cracked where i inserted the knife to check to see if it was done. not a big deal for me.
P.S.
I've made all three (fresh mozzarella, ricotta, and Crème Fraîche). I now buy them, not make them, but it is worth it to go ahead and have fun for the experience. I don't use those three things much to do it all the time. Crème Fraîche is by far the easiest though. Sterilize the jar/container for added safety.
P.P.S.
Little Miss Muffet Sat on a tuffet, Eating her curds and whey,,,
I've made all three (fresh mozzarella, ricotta, and Crème Fraîche). I now buy them, not make them, but it is worth it to go ahead and have fun for the experience. I don't use those three things much to do it all the time. Crème Fraîche is by far the easiest though. Sterilize the jar/container for added safety.
P.P.S.
Little Miss Muffet Sat on a tuffet, Eating her curds and whey,,,
Very nice Pepper! Nobody cares about the crack, it all eats the same. Unless you're paying for a commercially produced one.This is about me right now, not her.
it's out of the oven. I used a sugar free strawberry jam topping that I heated up and melted. I had planned on adding sliced strawberries, but Aldi was out of them and I didn't feel like going anywhere else. So, it'll have to suffice. I'm going to let it set overnight before I slice into it. But it has to be good because I licked the bowl and the filling was awesome.
Also, It did crack. It might have help to have a 'water-bath' to add moisture. It cracked where i inserted the knife to check to see if it was done. not a big deal for me.
View attachment 973487
There are techniques to reduce cracking, like turning off the oven and letting it cool down in there (don't remember the exact method).
I use a water bath and TWO layers of foil around the pan.
lol, atty
''Quark’s fat content ranges from 1% to 40%, but it’s always extremely high in protein. In fact, it usually contains even more protein than Greek yogurt.''
I believe I can get a gallon of unpasteurized milk from the Amish. I'll have to check next week when I go to the market. It's like $8 a gallon. lol
Protein =/= fat.lol, atty
''Quark’s fat content ranges from 1% to 40%, but it’s always extremely high in protein. In fact, it usually contains even more protein than Greek yogurt.''
Hence your 1%. Cream Cheese is higher in fat, as I read it.
Quick Answer: What Is The Difference Between Quark And Philadelphia? - 2014 panda seo
