How To Make German Quark

1. 1

   Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.

2. 2

   After 16 hours, it should have turned into soured milk.

3. 3

   Slowly heat the soured milk to no more than 122u00b0 F (50u00b0 C) until the whey starts to seperate from the solids.

4. 4

   Let cool and pour into a sieve lined with a cheesecloth.

5. 5

   Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).

* Per serving · 4 servings · Values may vary.

No additional tips available.