Making the flax/linseed oil-quark cream: I have found an ordinary mini hand whisk blends the linseed oil and quark well if you beat it vigorously as you would if making mayonnaise. It’s physically harder but I prefer it to an electric stick blender. It is seriously low tech but very useful when you need to make the cream up when you are out and about – great for picnics.
This saves on washing up an extra bowl: when I am feeling lazy I mix the quark and oil in my cereal bowl and then add all the other stuff on top. It doesn’t matter what order I do it in because I stir it all up anyway.
The finished emulsion of oil and cheese looks as well blended or even better than using the electric whisk and it tastes just as good!
(When I make this for guests and family they just assume it’s basically whipped cream and don’t realise it doesn’t contain cholesterol and is actually good for them… LOL!)