Quark
(German soft Cheese)

 

This is similar to American cream cheese but with a much nicer milder flavor


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

MAKES 1/2 Pound

1. You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).

2. Mix the milk with the yogurt in a basin.
Put in a warm place for 4 to 5 hours to set as solid as yogurt.

3. 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.

3. Remove and keep in a warm place for 4 to 5 hours.
Pour the mixture into a sieve lined with a scalded clean cloth.
After an hour put a plate on top to weight and encourage the whey to drip through.
The curds in the cloth are the cheese (Quark).

4. Cover and store the Quark in a cool pantry, and it will keep for about a week.
You can use the whey, flavored with fruit juice, as a beverage-or use it to make scones.
Store the whey in refrigerator and use within 2 days.

Donated by Lynn Bihun