This is a bit more time consuming way to prepare quark (fresh cheese) than the one from kefir, it it is also a bit cheaper.
Usually you would just leave unpasteurized milk in warm place for a day or two to sour. But since all milk sold here is pasteurized, it needs some help to get sour, this is why we will also use kefir or cultured buttermilk.
Whole milk will produce tastier cheese, so I suggest using whole milk. I use Snowville Creamery milk for my recipes and it works great every time.
This amount of ingredients will produce about 1.5lb of fresh cheese.
Ingredients and Tools:
- Half gallon of whole milk
- 1 quart of plain kefir or cultured buttermilk
- Cheese cloth
How to prepare, step-by-step:
- Prepare ingredients:
- Pour milk into oven safe pot:
- Add all kefir or buttermilk:
- And set aside for 2-3 days to sour in warm place, milk should become kefir or buttermilk consistency (different milks will sour differently, that is why time varies):
- When milk is ready, warm up oven to 325F and put pot in for 25mins, then take pot out and let it cool down till room temperature:
- Arrange colander over a big pot, line it with 3-4 layers of cheesecloth:
- Carefully pour content of the pot to the colander (you can do it portion by portion to allow liquid to drain easier):
- Leave it be for some time, to allow liquid to drain, then carefully pick up ends of cheesecloth:
- And pick it all up, liquid will continue to drain, so allow it some time for the process:
- Secure ends of cheesecloth with a knot, gently squeeze some more liquid from cheese and hang it over a pot or sink to drain more liquid for 10-12 hours (you can also put it under small pressure such as a pot with water or so to speed up the process):
- Then unwrap fresh cheese from cheesecloth:
- And serve with a bit of sour cream and sugar on top or use it for another recipe, store fresh cheese in fridge: