Homemade Quark
Since it is required for many German recipes, but hardly available in the United States, you can make Quark yourself with rennin, an enzyme that is used to curdle milk. The most common brand name is JUNKET, which is available in specialty food stores.
- 1 gallon 2-percent or whole milk (fat-free milk will not work)
- 1 quart buttermilk, at room temperature
- ¼.Junket (rennet) tablet
- Heat the milk to 70 degrees F. Mix the milk with the buttermilk in a covered but not tightly sealed large plastic or glass container (not metal) and let stand at room temperature for about 12 hours.
- Dissolve the rennet in ¼ cup cold water and stir it into the milk. Cover and let stand at room temperature until set, 8 to 12 hours.
- Drain the quark for 8 to 12 hours to remove the whey. It might be convenient to make a "filter bag" by placing a large kitchen towel over a big pot, such as a stockpot. Fasten the towel securely with small kitchen or laundry clips around the rim of the pot, but do not tighten the towel too much – the bag must be at least 5 inches deep so that it will hold all the quark. Cover the top loosely with plastic wrap and let it drain the the refrigerator or a cool place.
- When set, ladle the quark off the towel, including the firm white residue on the bottom. Discard the liquid (whey) that has accumulated in the pot. Put the quark in containers and refrigerate. Stir well or whisk before serving.
Source: Nadia Hassani: “Spoonfuls of Germany” (Hippocrene Books, 2004)