Ingredients16 h 20 m servings 73
- Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
- Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
- Cook's Note:
- Be sure to let it cool to room temperature before whisking in the buttermilk or you will end up with a curdled, hot mess!
Per Serving: 73 calories; 2.7 7.2 5 11 82 Full nutrition
ReviewsRead all reviews 5
I am German, living in the US, and I was very excited to try this. I left it on the counter over night, and in the fridge all day. What I ended up with is sour cream. I followed the recipe exac...
Made this cheese according to directions. After the recommended time, I strained the thickened liquid but almost all drained through the cheesecloth. I've made cheese before so I thought it sh...
I fell in love with Quark on a recent trip to Germany. Not being able to buy it here at home, I set out to learn how to make it on my own. This recipe turned out perfect. It tastes exactly li...
I followed the directions using homemade buttermilk ( i don't mean that I have a cow! I mean I've made buttermilk from a starter I've been using continuously for about a year) About 2/3 of the f...