Heat Milk Pour milk into the pot and heat it to 86°F (30°C) on a stove top or in a sink surrounded by warm water. If using a stove, be sure to stir the milk while it heats slowly.

Culture When the milk reaches 86°F (30°C) sprinkle 1 packet of C20 Fromage Blanc culture onto the milk surface. Let it sit for 2 minutes to re–hydrate, then mix it in.

Let Sit Let the milk sit undisturbed for 12–24 hours while the culture works to produce acid and the curds coagulate. During this time the temperature can be allowed to drop down to 68-72°F (20-22°C). The curd is done when a thin layer of whey appears on the surface and the curd pulls away from the sides.

Note: The actual amount of time is largely dependent on the milk you use and how firm you want your Quark to become. As in all good things, the best Quark for you is based on what tastes good to you.

Cut Curds Using a curd knife, cut lines through your curd to create a checker board pattern. These cuts allow the whey to be expelled more easily.

Draining: Part One Transfer the curds into a colander lined with butter muslin. Using a slotted spoon usually works best.

Draining: Part Two Grab the 4 corners of the muslin, bring them together, and tie them to form a draining bag. Open the bag at intervals to scrape curds from the cloth to the center for better draining. Then suspended the bag from a hook or even from your faucet to drain. Make sure you have a pot or bowl to capture the draining whey. Drain for 12–24 hours at 68–72°F (20-22°C). The longer it drains the dryer the cheese.

Chilling Your Quark is now ready for the table or to be refrigerated for up to a week to 10 days.

Optional: For a richer cheese, you can mix in a bit of cream to the finished Quark. Or you can whip the moister cheese to form a smooth texture.