Creole Cream Cheese vs Quark

[ancameni]

Sometimes i need Quark to make a good German Cheesecake. I have used Philly but that makes the cake dense. I also pureed some Cottage cheese in the FP, got me to a decent consistency and taste. But sometime i would like to eat some Quark on some bread etc.

I googled and read about Creole Cream Cheese. It looks like i could substitute it and with the instructions i found i could make it myself.

How do the Quark and the Creole Cream cheese compare?

Thanks a lot

ancameni

[Gifted Gourmet]

Not too long ago, we did actually have some interesting discussion on creole cream cheese in the Louisiana Forum ... see what you think, ancameni ....

characteristics of quark cheese ...

Edited October 29, 2006 by Gifted Gourmet (log)