I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish version, twaróg, ~8% fat. Is it doable? What proportions should I use? How should I add the cheese in order for it to melt properly into the bechamel?
Sauce – Can you and how do you melt quark cheese into bechamel
bechamelcheesepastasauce
Related Topic
- Cheese – How to melt cheese for dipping
- Cheese – How to stop the cheese seizing
- Sauce – How to make the cheese sauce creamier
- Sauce – How to make a “lighter” cheese sauce
- Sauce – Does cottage cheese melt like other cheeses
- Sauce – How to mix parmessan (or any hard cheese) into oil sauce
- Sauce – Can you add cheese to a veloute
Best Answer
Quark doesn't melt at all. What you can do is to stir it into the sauce.
From there on, it depends on the version you have available. I haven't seen the Polish one. If it is firm and crumbly like some of the quarks I've had, it will remain that way in the sauce, and you will have a grainy texture. The German type is similar to yogurt in texture, and it will blend with a sauce perfectly (but not melt). Polish cuisine borrows from both Russian (which has firm quark) and German (which has the aforementioned yogurty quark) so I can't predict what will happen with what you have.
Note that having a somewhat crumbly texture in a sauce is not necessarily a bad thing. Personally, I like a lot a sauce/dip made from 50% mayonnaise and 50% firm quark, stirred together and served with black olives. It depends purely on your taste. My advice is to make the sauce and see if you like eating it.