Quark (german Cheese)

Total Time: 24 hrs 15 mins Preparation Time: 24 hrs Cook Time: 15 mins

Ingredients

• 4 tablespoons live culture plain yogurt or 4 tablespoons wine vinegar or 5 tablespoons fresh lemon juice
• 2 quarts whole milk

Recipe

• 1 you will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
• 2 if using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100â°f).
• 3 mix the milk with the yogurt in a basin.
• 4 put in a warm place for 4 to 5 hours to set as solid as yogurt.
• 5 if using vinegar or lemon juice, stir into the milk and bring it to a near boil (200â°f) in a bowl set in a saucepan of water.
• 6 remove and keep in a warm place for 4 to 5 hours.
• 7 pour the mixture into a sieve lined with a scalded clean cloth.
• 8 after an hour put a plate on top to weight and encourage the whey to drip through.
• 9 the curds in the cloth are the cheese (quark).
• 10 cover and store the quark in a cool pantry, and it will keep for about a week.
• 11 you can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
• 12 store the whey in refrigerator and use within 2 days.