What is Quark?
Quark is a versatile, lowfat redux of buttermilk, which can be used
This recipe is due to Angelika Faltings who circulated it among interested faculty wives in Princeton in the early 1990's.
1 gallon of milkDirections:
1 quart of buttermilk (or less, if you want a sweeter tasting quark)
1/4 cup of water (cold)
1/4 tablet of Junket Rennet
pour milk and buttermilk into a big pot and let stand for about 1 day at room temperature (66 F)
disolve the 1/4 of the junket rennet tablet in the 1/4 cup of water
stir the water with disolved junket rennet tablet into the milk/buttermilk combination and let stand until the milk sets (8-12 hours)
line a large colander (sieve) with a cheese cloth
spoon the set milk into this and let the whey run out into some container, (I do this in my garage in winter and in the fridge in summer)
this takes about 8 - 20 hours aswell (some people consume the whey in some form. I use it as very concentrated plant fertilizer)