Quark is an unripened cheese, similar to cream cheese. Quark is quite popular in Scandinavia. It is used in Finland to make rich desserts.
Serves: 4Hands-on: 15 minutesTotal: 1 day 12 hours 35 minutesDifficulty: Medium
- 1 quart whole milk
- ½ cup cultured buttermilk
- Before making the quark, sanitize the bowl, colander, saucepan, and whisk by rinsing them with boiling water or removing them directly from a hot dishwasher.
- In a medium saucepan over high heat, bring the milk to the scalding point (185°F–190°F) and simmer for 30 seconds. Remove from heat, cover with a tight-fitting lid, and cool to room temperature (about 75°F).
- Whisk buttermilk into scalded milk. Cover and place in a warm spot for 24 hours while milk curdles.
- Place a metal colander in a large bowl and drape with a strip of cheesecloth. Pour the curdled milk into the colander and allow to drain in the refrigerator, stirring occasionally, for 12 hours.
- Transfer to a covered container and store in the refrigerator for up to 2 weeks.