From the farmer to the supermarket shelf, speed is essential because quark is a fresh, protein-rich product. In a short video, we show what it takes to turn milk into quark.
With us, always! For all sweet Easter Bunny families, we’re giving away two recipes that are guaranteed to please everyone using our versatile quark.
Low-Fat Quark Bunnies
Ingredients (for 4 persons)
- 200g MILRAM low-fat quark
- 100g sugar
- 50ml sunflower oil
- 75ml milk
- 1 egg
- 1 packet vanilla sugar
- 400g flour (type 405)
- 1 packet baking powder
- A pinch of salt
- 55g butter
Instructions
Step 1
Knead the low-fat quark, 50g sugar, sunflower oil, milk, egg, vanilla sugar, flour, baking powder, and a pinch of salt into a dough. Preheat the oven to 180°C (top/bottom heat) and line a baking tray with parchment paper.
Step 2
Divide the quark-oil dough into 7 pieces. Shape 6 small balls from one piece for the bunny tails. Roll the remaining pieces into approx. 30 cm long strands. Cross each strand twice to form the bunnies. Place one dough ball on each for the tail and bake in the oven (middle) for 20–30 minutes until golden brown.
Step 3
Melt the butter in a pot. Remove the quark bunnies from the oven, let cool for 10 minutes, then brush with butter and coat with the remaining sugar.
Apple Donuts with Quark
Ingredients (for 6 persons)
- Medium-sized apples
- 250g MILRAM buttermilk quark
- 2 eggs
- 75g sugar
- 175g flour
- 2 tsp baking powder
- A pinch of cinnamon
- 2 tbsp sunflower oil
- 250g MILRAM fresh whipping cream
- Enough oil for frying
- Powdered sugar
- A handful of raspberries for serving
Instructions
Step 1
Wash and dry the apples, then cut into slices about 2 cm thick. Remove the core with a round cutter.
Step 2
In a bowl, mix the buttermilk quark, eggs, sugar, flour, baking powder, cinnamon, and sunflower oil into a smooth batter.
Step 3
Heat oil in a deep pan. Dip the apple slices into the batter until fully coated. Then place them in the hot oil and fry for about 3 minutes on each side until golden brown.
Step 4
Remove the apple donuts from the pan and drain on paper towels. Whip the cream until stiff. Finally, dust the apple-quark donuts with powdered sugar and serve with cream and puréed raspberries.
