How to Make German Quark

Recipe by Mia in Germany
READY IN: 28hrs 5mins
SERVES: 1
YIELD: 1
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
  • After 16 hours, it should have turned into soured milk.
  • Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
  • Let cool and pour into a sieve lined with a cheesecloth.
  • Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).
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