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help - Quark Disaster


I tried to make a creamy mushroom & Bacon sauce at the weekend using Quark.

It was a disaster - it separated and turned all lumpy.

Any advice on how to stop this happening - up to that point it looked v tasty.

had to start all over again and make SW chips, beans and a HE helping of cheese!

Any advice (or alternatives to Quark) greatly appreciated
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Will be thin god dammit!!
S: 18st3lb C: 18st3lb G: 12st7lb BMI: 41.2 Loss: 0st0lb(0%)
I find that philadelphia extra light melts really well for sauces x
did you add it straight from the fridge?

As adding it cold straight from the fridge will cause it to seperate. I normally take mine out of the fridge I could bit before and then add it right at the end, lowering the heat right down on the pan, if you have the heat too high, again it will seperate.

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