Quark (German Cheese)

A recipe for making German Quark (cheese). This recipe was posted in reply to a message board request.

• Ready In: 24 hrs 15 mins
• Yields: 1/2 Pound

Ingredients

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

Directions

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 (100°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 (200°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.