Lactose Free Quark (Cream Cheese)

Being lactose free doesn’t mean missing out, but it does mean adapting. Making your own lactose free is easy, cost effective and delicious!

Ingredients

  •  1L of UHT lactose free milk
  • 1/10th of a teaspoon or a pinch of freeze dried type M

 

We use our Greek Yoghurt, Labne, Quark and Mascarpone Kit to make our lactose free quark. Everything in this kit can be adapted to make you own lactose free variations. 

Method

Mix 1L of UHT lactose free milk (we find Liddles gives the best results), with 1/10th of a teaspoon or a pinch of freeze dried type M starter.

Incubate in yoghurt maker for a minimum of 10 hours.

Cool in fridge, then invert into cheesecloth lined colander.

Hang the cheese in it’s cloth to drain for 24 to 48 hours in the fridge.

1 liter will make approximately 250g of lactose free quark (cream cheese) when hung for 24 hours.

We use quark anywhere you would use cream cheese. Check out our recipe section to be inspired! We have lots of cheese recipes to keep you cooking. 

It will keep in the fridge for approximately 10 days.

What else can be made lactose free

Check our out recipe sections for variations on lactose free yoghurt, mascarpone and fetta. You can also make your own coconut yoghurt using the same kit!

While some cheeses are easily swapped out with lactose free milk, some cheese such as camembert’s can’t be. However you can use milks such as goats milk.

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