- Yield : 5 cups
- Servings : 10
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 1:12 h
Less tangy than yogurt, quark is a fresh cheese that can be enjoyed any time.
- 1 gallon pasteurized milk (not ultra pasteurized)
- 1-1/4 cups buttermilk
- 2 cups dry milk, optional
Heat milk to 160 degrees in a large pot with a tight fitting lid (to be used later) over medium heat, about 45 minutes.
Remove from heat, cover and allow to come to room temperature, about 3 hours.
Using a whisk, stir in buttermilk and dry milk, if using. Stir side to side and up and down to fully incorporate throughout the milk. Cover and set aside for 20-24 hours, or until a tender curd has developed.
Boil a large piece of doubled cheesecloth for 10 minutes. LIne a large sieve with the cloth after it has been well wrung out. Set the sieve over a deep bowl.
Ladle the curd into the cloth lined sieve. Cover with plastic wrap. Set the entire contraption in the refrigerator overnight.
Roll the cheese out of the cheesecloth into a large lidded bowl. Store in the refrigerator. Consume within 5 days. Freeze in smaller containers if this is too much to eat within 5 days.