An Cooking

1.      4 cups pasteurized full cream milk

2.      1/2 cup buttermilk,curd or 1/4 cup vinegar

1.      Mix milk and curd or vinegar, stir well cover.

2.      Set for 12 hours in warm place or  until the curds and whey separate.

3.      Dampen a clean tea towel and use it to line a sieve. Place the sieve over a basin.

4.      Pour the curds and whey into the strainer. Bring the tea towel together so that it covers your quark and do it up with a rubber band.

5.      Place the entire draining apparatus in the fridge.

6.      Allow to drain in the fridge overnight, or for 24 hours.

7.      The drained quark should have a consistency similar to sour cream, but it has a more sour taste.