Quark
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Quark

Difficulty Level

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.

Instructions

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