Ingredients
- Mix milk, and about 1/4 cup of buttermilk per quart, let it sit
- undisturbed for 24 hours in a warm spot. The kitchen counter or a
- sunny window is a good spot in summer, in winter, it's better to
- keep it somewhere around the radiator, or in a very low oven, as
- you would do for jogurt. After a day, the milk should have become
- thick, and you can pour it in a sieve lined with cheese cloth, and
- let it drain between 4 and 8 hours, and you have quark. You can
- collect the whey and use it for cooking, or drink it (it's pretty
- refreshing and healthy). I would use anything from full-fat to 1%
- milk, but definitely not skim! From 4 parts milk, you probably get
- about 1 part of quark.