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Sauces and Condiments

Quark

Quark
Glenn Koenig / Los Angeles Times

Take some milk, add a little acid and give the mixture time to do its thing -- who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I'd read about, cheese making ... Read more

Total time: 25 minutes, plus 1 1/2 to 2 days setting and draining times | This makes a generous cup of quark
  • 2 cups whole milk
  • 1/2 cup cultured buttermilk

Step 1In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk.

Step 2Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt or creme fraiche, about 1 day.

Step 3Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained.

Step 4Use as desired. To store, place the cheese in a glass, ceramic or plastic container. Cover and refrigerate up to four days.


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