How to Make Quark from Milk

Steps

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1. 1
   Prepare clean equipment. Heat milk gently to 28°C (82°F).
   ▶ ≈4:09
2. 2
   Add mesophilic culture (about ¼ teaspoon) to the warm milk and stir well to combine.
   ▶ ≈5:10
3. 3
   Dilute liquid rennet (about 5 drops) in a little water, add to milk, give a quick stir, then stop moving the mixture.
   ▶ ≈6:27
4. 4
   Place the milk in a preheated oven set to 22–30°C (72–86°F). Do not move or touch it; let it rest undisturbed for 16 hours.
   ▶ ≈7:35
5. 5
   After 16 hours, the thickened quark will have separated from the whey. Line a colander with cheesecloth, carefully pour in the mixture, and let the whey drain through.
   ▶ ≈8:11
6. 6
   Tie the corners of the cheesecloth into a bundle and hang it from an inverted stool using a wooden spoon. Let it drain for 4–5 hours or overnight until it reaches your desired consistency.
   ▶ ≈9:18
7. 7
   Once draining is complete, the quark is ready to use. For a creamier texture, fold in a little cream if desired. Store in the refrigerator.
   ▶ ≈11:17