Quark

Ingredients

• Mix milk, and about 1/4 cup of buttermilk per quart, let it sit
• undisturbed for 24 hours in a warm spot. The kitchen counter or a
• sunny window is a good spot in summer, in winter, it's better to
• keep it somewhere around the radiator, or in a very low oven, as
• you would do for jogurt. After a day, the milk should have become
• thick, and you can pour it in a sieve lined with cheese cloth, and
• let it drain between 4 and 8 hours, and you have quark. You can
• collect the whey and use it for cooking, or drink it (it's pretty
• refreshing and healthy). I would use anything from full-fat to 1%
• milk, but definitely not skim! From 4 parts milk, you probably get
• about 1 part of quark.