Quark (German Cheese)

• 4 4 tablespoons wine vinegar or 5 tablespoons fresh lemon juice
• 2 quarts whole milk

1. You will need a saucepan, a bowl, a sieve, and a scalded cloth to line sieve.
2. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100u0b0F).
3. Mix the milk with the yogurt in a basin.
4. Put in a warm place for 4 to 5 hours to set as solid as yogurt.
5. If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200u0b0F) in a bowl set in a saucepan of water.
6. Remove and keep in a warm place for 4 to 5 hours.
7. Pour the mixture into a sieve lined with a scalded clean cloth.
8. After an hour put a plate on top to weight and encourage the whey to drip through.
9. The curds in the cloth are the cheese (Quark).
10. Cover and store the Quark in a cool pantry, and it will keep for about a week.
11. You can use the whey, flavored with fruit juice, as a beverage- or use it to make scones.
12. Store the whey in refrigerator and use within 2 days.

wine vinegar, milk

Taken from www.food.com/recipe/quark-german-cheese-47845 (may not work)