Hello Karen,
I made this recipie a while back and recall loving it (too much, apparently!!). I'm thinking of making it again for a potluck. Only problem is that some of the guests might object to the bourbon - is it possible not to use it? Or is the alcohol necessary for texture?
Thanks in advance.

Hmm, haven't made that in a while!

Should be fine without the bourbon. If rum extract is acceptable, use about 1 tsp. of that instead of the bourbon.

Karen

I have the same problem, I made it once, and it was tooooo goood, so I haven't made it since. It's one of those recipes you should only have once in a while or make sure you have lots of people to help you with it.

could someone please post this, it sounds wonderful. thank you!

Here you go:

http://www.lowcarb.ca/karen/recipe050.html

I've never seen quark in a store here. Is there anything that can substatute

You can use all cream cheese but quark has a nice tang to it.

Karen

That sounds absolutely de - lish!!!

by the way......what is quark?? I'm in australia so I may not be able to get it...especially out on the sticks where I am!!!

Here's a good explanation.

http://www.truestarhealth.com/Notes/1897008.html

Karen

Interesting link! As I was reading the description, I was struck by how much it sounded like "yocheese" (yogurt cheese) or labneh or even some folks' definition of 'greek yogurt'. A strained thickened yogurt.

So I had to dig some more. I HAD to find a recipe for making Quark(s), and here it is:

http://www.germancorner.com/recipes/hints/quark.html

And so it is, yocheese that is...

Looks like the low-fat-% quark is pretty much made with extra-cultured buttermilk (sometimes adding more milk and extra culturing time), straining and pressing as needed -- OR -- using yogurt (actually making the yogurt/starter, culturing more milk and then straining) instead of buttermilk. Creaminess is added by (ta da!) adding cream as needed.

Interestingly, the focus is on the pH (acidity) of the culturing end-result, rather than on the thickness or temperature as I'm accustomed to seeing in yogurt discussions.

This cake came out really well. The supermarket was out of quark so I used cream cheese instead and scotch instead of Bourbon since that's what we had on hand. Also substituted splenda for the brown sugar twin. I feel so happy knowing there are more slices of it waiting in the freezer for me. Thanks very much for the recipe.

I have just for the first time made my own yogurt and yocheese (both with these little appliance/gadgets I got on amazon.com). I've been wondering what on earth to do with the yocheese. I had no idea that it was similar to Quark, which is expensive when findable where I live. I only knew (I haven't yet looked at the result today) it was 'sorta vaguely similar to cream cheese' some people said. That's really cool!