Quark Cheese Can Be Found at German Markets

Question: In Germany, I’ve eaten a soft-type cheese called Quark. I found American Quark, but it was not smooth and creamy like the German variety. Where can I find the real thing?

Answer: German Cold Cuts International, 6019 Topanga Canyon Blvd. (behind Color Tile), Woodland Hills, (818) 883-8051, carries two types of Quark, a full-fat and a low-fat version. They assure us this is the smooth, creamy cheese you’re seeking. You might also check the telephone directory for other German food stores that may carry the cheese.

Q: Please tell me why my scalloped potatoes turn dark. They taste good, but look unappetizing. Is it the kind of potatoes. Am I doing something wrong, or do I need to do something to them?

A: Perhaps you’re not covering the potatoes with water as you peel and slice them. In the time it takes to prepare several potatoes, the slices will darken if left exposed to the air.

Some recipes have you parboil the potatoes, but the quickest method is to simply drain the potatoes and pat dry with paper towels. Place a layer of slices in a greased casserole, sprinkle with a little flour, salt and pepper and dot with butter. Repeat the layers until all the potatoes have been used, then pour over enough heated milk to almost cover the potatoes. Bake at 350 degrees for 1 to 1 1/2 hours, until the potatoes are tender and the top has browned.

A little chopped onion or sprinkling of paprika will give additional flavor and color to the casserole. Other versions of this recipe add sliced mushrooms (canned or sauteed), shredded cheese, chives or pimiento. Q: I recently inadvertently picked up a half gallon of low fat milk that had Lactobacillus acidophilus culture added. What is the benefit of this addition?

A: The culture is thought to enhance the health of the intestinal tract, according to information from the California Milk Advisory Board. A pamphlet from the The National Dairy Council explains, “Acidophilus milk is made from inoculation of pasteurized skim or low-fat milk with a culture of Lactobacillus acidophilus. The mixture is incubated for at least 18 hours or until a soft curd forms. It is then cooled and packaged. Its sharply acidic taste has hampered its popularity in the U.S.

“However, research and technology now permit the processing of an unfermented acidophilus milk. The bacterial culture is added in a concentrated form to cold pasteurized whole, low-fat, or skim milk. The milk is mixed well, packaged and kept cool. The normal appearance and flavor are not changed since no fermentation occurs. Once the milk is consumed, the bacteria are heated to body temperature in the intestinal tract, where they are thought to maintain the balance of beneficial microorganisms.”

Address questions on food preparation to You Asked About ..., Food Section, The Times, Times Mirror Square, Los Angeles 90053. Personal replies cannot be given.