Quark (Homemade Cheese)

Recipe View 7 hrs In a saucepan, gently bring the milk to a simmer over medium heat. (Approximately 5-7 minutes). Remove from heat and allow to cool to room temperature. (Approximately 1-2 hours).

Recipe View 8 hrs Once the milk has cooled, whisk in the buttermilk until well combined. Transfer the mixture to a clean container and let it sit at room temperature for 8 hours to overnight, allowing it to culture and thicken.

Recipe View 5 mins Line a colander with several layers of cheesecloth, ensuring it overhangs the sides. Place the colander over a bowl to collect the whey. Gently pour the milk mixture into the cheesecloth-lined colander.

Recipe View 8 hrs Gather the edges of the cheesecloth and tie them together to form a sack. Suspend the sack over the bowl, ensuring it doesn't touch the bottom. Alternatively, simply let the cheesecloth rest in the colander.

Recipe View 168 hrs Refrigerate the setup and let the quark drain for 8 hours to overnight, or until it reaches your desired consistency. The longer it drains, the thicker the quark will become.

Recipe View Once drained, transfer the quark to an airtight container and store it in the refrigerator. It will keep for up to a week.