Raisin Apricot Quarkcake

• 2 quarts warm water
• 3 cups nonfat dry milk powder
• 12 cup buttermilk or 12 cup yogurt
• 14 rennin tablets (or 3 drops liquid rennet)
• 13 cup raisins
• 14 cup white wine
• 3 eggs, separated
• 6 tablespoons butter, at room temperature
• 12 cup sugar
• 3 tablespoons flour
• 1 cup sour cream
• 14 teaspoon cream of tartar
• 1 pinch salt
• 4 fresh apricots, sliced
• 1 lb phyllo dough
• 14 cup butter, melted

1. The night before, in a nonreactive container (glass or plastic), dissolve dry milk in warm water
2. stir in buttermilk and rennet
3. Cover and allow to stand overnight (5 to 10 hours) in a warm place
4. Drain liquid (called whey) from the curds
5. Wrap curds in cheesecloth and squeeze as much liquid from the cheese as possible
6. Chill well
7. Soak raisins in white wine for 30 minutes
8. Beat egg yolks, butter and sugar together until smooth
9. Add cheese, flour, and sour cream
10. Drain raisins and stir into cheese mixture
11. In a separate bowl, Beat eggs whites with cream of tartar and pinch of salt until it forms soft peaks
12. Fold cheese mixture into egg whites
13. Line a springform pan with phyllo, brushing layers with melted butter; trim edges
14. Spoon filling into pastry
15. Top with apricot slices
16. Bake at 350 degrees for 1 1/4 hours
17. Let cool before serving

water, nonfat dry milk, buttermilk, rennin tablets, raisins, white wine, eggs, butter, sugar, flour, sour cream, cream of tartar, salt, fresh apricots, phyllo dough, butter

Taken from www.food.com/recipe/raisin-apricot-quarkcake-116411 (may not work)