Quark Cheese

Recipe from What's For Lunch, Honey?  


3.5 liters buttermilk


Pre-heat the oven to approx. 65 degrees C.

Pour all of the buttermilk in a large ovenproof dish with a lid. Cover and place overnight in the oven.

The whey and curd should have separated and there should be large bits or curd.

The next morning line a sieve or a strainer with a large cheesecloth and pour the buttermilk into the cloth. You can place the sieve over a container to catch the whey, which can be used elsewhere for example in soups or to thicken sauces.

Let the mixture drain for 1 hour, then take the four tips of the cheesecloth and twist to drain any remaining whey.

Now it's time to drip the cheese. I normally tie the cheesecloth on a sturdy wooden spoon and place the spoon over a large pot or the sink with the cheese ball hanging into the pot/sink. In this way allow the quark to drip for 5-6 hours.

Divide the quark into containers and refrigerate. Depending on the way you are planning on using the quark you can pass it through a fine meshed sieve and add some cream for a creamier mixture.