Quark

I became obsessed with quark, a soft fresh cheese that’s used like thick yogurt or cream cheese, while testing a few of the recipes in Luisa Weiss’s Classic German Baking. She makes it in a 150°F (66°C) oven, and her method is foolproof, but I’ve been using slow cookers on the lowest warm or keep-warm setting with great success too. Slow cookers’ warm functions vary greatly, and idea