Quark

Glenn Koenig / Los Angeles Times
Ingredients

  • 2 cups whole milk
  • 1/2 cup cultured buttermilk

Instructions

In a stainless steel, heavy-bottomed saucepan, bring the milk to a simmer over medium heat. Remove from heat and set aside until the milk is cooled. Whisk in the buttermilk.

Transfer the mixture to a glass, ceramic or plastic container, and set aside at room temperature until the mixture is thickened, with a consistency similar to yogurt or crème fraîche, about 1 day.

Transfer the mixture to a cheesecloth-lined strainer set over a bowl. Refrigerate overnight to drain the whey from the cheese; the whey should be clear, not cloudy, as it is drained.

Use as desired. To store, place the cheese in a glass, ceramic or plastic container. Cover and refrigerate up to four days.

Each of 20 tablespoons: 19 calories; 1 gram protein; 2 grams carbohydrates; 0 fiber; 1 gram fat; 1 gram saturated fat; 3 mg cholesterol; 2 grams sugar; 19 mg sodium.

Categories: 
CheeseVegetarianDIY
Cook time: 
Yield: 
a generous cup
  • David Leite opens up about family and food

    From shame to celebration, food writer David Leite discusses the many roles food has played in his life, and how that has affected his relationship with his family and partner of 24 years.

Top Recipes

“It’s not a dinner party, it’s just supper:” Monday nights with Pableaux Johnson

Everyone is welcome at the table inside the New Orleans home of photographer and writer Pableaux Johnson. He has made a Monday night tradition of serving his famous red beans and rice to friends, old and new.