CHABECOU (pronounced Shabashoo) & QUARK Cheese

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Recipes are posted by individual people, some use pasteurised milk some not. This is entirely up to the individual to decide if they wish to pasteurise their milk prior to cheesemaking or making other dairy product. This forum does not make any recommendations in regard to pasteurisation of milk.
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CHABECOU (pronounced Shabashoo) & QUARK Cheese

Postby minnie » Sun Dec 28, 2008 11:04 am

CHABECOU (pronounced Shabashoo) & QUARK Cheese

The recipe if for 8 litres which is two x 5 litres buckets, I do one as quark and one as chabecou, but you can half everything to do in only one bucket.

1 fish tank heater (we have lots after folding our tropical fish business but they're not that expensive)
5 litre bucket with lid (I got the el-cheapo for a couple of dollars from Crazy Clarks)
Another tub to stand it in with a fish tank heater (I use a oblong plastic one again el-cheapo)
Long calico bag (for quark)
Moulds (chabecou)

8 litres whole milk
Type B Flora starter (I got mine and the rennet from
1ml single strength rennet (according to manufacturers specifications - dilute in 20 times boiled/cooled water).

Make up the starter in the morning before cheesemaking in the afternoon.
½ teaspoon of freeze dried starter into 1000ml a bottle of UHT skim milk.
Put 25 degree water in the larger container and set the fish heater to 25 degrees.
Leave the bottle of UHT with the starter standing in the warm water until it's sort of thickened and 'gluggy, sicky' looking... you'll know...
Then the starter is ready to use.

Raise or lower (depends if you pasteurise see notes) the temperature of the milk to 25 degrees (30 in winter).
Pour into the bucket and stand the bucket in the 25 degree water with the fish heater that held the starter.
Add 80ml of starter (pour over surface)
Add the 1ml of rennet (pour over surface)
Put on the lid and leave to ripen for 12-16 hrs at the 25 degrees.
I do this overnight...

Next morning:

Scoop off the curds and place into moulds, fill the moulds as they will shrink down as the whey drains out of them.
Invert the moulds after 24 hours and 36 hours.
Then remove from moulds.

½ teaspoon of salt can be added to each side of the cheese if required.

To marinate in oil:
Cut into chunks and put some in olive oil (I'm going to use more veg oil next time with herbs such as chilli, rosemary, garlic) store in fridge.

Mix the curd back into the whey with a whisk and pour into a long calico bag (fine calico), hang to drain (I dip the bag into the iodine and wring out), depending on the weather hang for 24 hours or more (with a container underneath to catch the whey).
Consistency of thick sour cream should be reached.

Used for: Quark is used in place of philly cheese and sour cream etc... it's really good.

1.All utensils need to be sanitised, we use iodine. Everything, even hands need to be dipped into an iodine/water solution while working with cheese, nothing goes into the cheese without first dipping into the iodine mixed with water.
2.I use a digital thermometer and have found with dairy products the temperature is really crucial, you just can't guess, it's the same with butter and separating cream from milk.
3.I pasteurised the milk the first time I made this cheese but not since. It's something to think about. I will pasteurise hard cheeses that have a long life (cheddar etc) but if in doubt pasteurise.
To pasteurise Milk:
Raise temperature of milk to 68 degrees for 1 minute, then stand container in cold water to bring temperature down to working temperature.
4.All rennet measures/equipment etc need to be boiled to steralise.
5.If you put a tablespoon of the starter into a new bottle of UHT milk you can freeze it for next time, you can do this 5-6 times before starting a new starter culture. I do it in a few bottles then I have heaps.

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