Title: Quark
Categories: Dairy Check
Yield: 3 Servings

8	c	Whole milk
1 1/4	c	Buttermilk

Place the milk and buttermilk in a stainless steel bowl. Cover and let stand at room temperature for 24 hours.

After the milk has coagulated, remove the plastic wrap and place the bowl over boiling water. Cook (do not stir) until the curd is semi firm. Remove from heat and refrigerate until completely cool.

Line a strainer with cheesecloth. Pour in the cooled mixture and let drain over a bowl or sink, draining out all the liquid. Remove the quark from the cheesecloth and refrigerate until ready to use.

Source: Wendy McDaniel; Metropol Bakery Typos by Dorothy Flatman 1995

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