There are many people in the USA who like quark but it is so expensive that many go without. Well, here is an easy way to make the original quark you love to eat. Follow these instructions carefully and you will have quark for the rest of your life for a nickle:)
For about 250 g of quark you need:
2 litres of fresh milk, can be half fat but I like to make it from full fat, you will have to experiment and see what you like.(from your grocery store)
Poor the milk into a VERY clean container with lid and stir 120 ml of buttermilk into the milk.
Cover and leave at room temperature for 2 days, DO NOT MOVE THE MILK DURING THESE 2 DAYS.
Then place the milk that has now soured into a preheated oven (90 F or 32 C) and leave for about 1.5 to 2 hours.
The milk will have separated into curd and whey. The whey looks greenish and tastes delicious:).
Scold a cheesecloth or muslin with boiling water to sterilise it and line a strainer with it.
Place the strainer on a container to catch the whey.
Carefully strain the soured milk through the cloth.
Let strain for about 30 minutes and DO NOT SQUEEZE THE CURD BY HAND, BE PATIEN!
You have just made your first batch of dry quark.
Now with a hand blender blend your quark until it has lost its grainyness. While you are blending, poor a little bit of the why back into the quark until you have the desired consistency. That's it, it's quark, the one you pay a fortune in the shops.
Let me know if it worked for you. Quark is rediculously expensive here in NZ also and now I make it for just a few cents.
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