{"id":18,"date":"2026-02-22T22:26:51","date_gmt":"2026-02-22T22:26:51","guid":{"rendered":"http:\/\/localhost\/old1\/austrian\/austrian-malt-bread"},"modified":"2026-02-22T22:26:51","modified_gmt":"2026-02-22T22:26:51","slug":"curd-cheese-german-quark-austrian-topfen","status":"publish","type":"post","link":"https:\/\/recipes4thecook.com\/austrian\/blog\/2026\/02\/22\/curd-cheese-german-quark-austrian-topfen\/","title":{"rendered":"Curd Cheese (German Quark, Austrian Topfen)"},"content":{"rendered":"<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Ingredients<\/font><\/b><\/p>\n<p>4 T  yogurt,or wine vinegar, or<br \/>\n5 T  lemon juice<br \/>\n2 qt milk<\/p>\n<p align=\"left\"><b><font face=\"comic sans ms\" size=\"5\">Cooking Instructions<\/font><\/b><\/p>\n<p>You will need a saucepan, a bowl, and a sieve.  If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin.  Put in a warm place for 4 to 5 hours to set as solid as yogurt.<\/p>\n<p>If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200 F) in a bowl set in a saucepan of water.  Remove and keep in a warm place for 4 to 5 hours.<\/p>\n<p>Pour the mixture into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through. The curds in the cloth are the cheese.  Cover and store in a cool pantry, and it will keep for about a week.  Drink the whey, flavored with fruit juice, for your health &#8211; or use to to make scones. Keep in refrigerator and eat within 2 days.<\/p>\n<p>&nbsp;<br \/>&nbsp;<br \/>&nbsp;&quot;Give us this day our daily bread.&quot;  (Matthew 6:11)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Austrian<\/p>\n <a class=\"more-link\" href=\"https:\/\/recipes4thecook.com\/austrian\/blog\/2026\/02\/22\/curd-cheese-german-quark-austrian-topfen\/\"><span class=\"more-msg\">Continue reading &rarr;<\/span><\/a>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-18","post","type-post","status-publish","format-standard","hentry","category-austrian"],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/posts\/18","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/comments?post=18"}],"version-history":[{"count":0,"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/posts\/18\/revisions"}],"wp:attachment":[{"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/media?parent=18"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/categories?post=18"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes4thecook.com\/austrian\/wp-json\/wp\/v2\/tags?post=18"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}