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
Quark is incredibly versatile and easy and cheap to make, and could very well become a staple in your refrigerator. Save the drained whey, refrigerate it separately from the quark, and use it in smoothies or bread doughs or just drink it plain—it’s tart and refreshing.
Pour the buttermilk into the slow cooker. Cover and turn the cooker to the warm or keep-warm setting (or the yogurt setting at “normal” on an Instant Pot). The buttermilk will separate into a creamy top layer about the thickness of Greek yogurt (but fluffier in texture) and a watery bottom layer and will be firm and just warm to the touch in the center. This will take 2 to 8 hours, depending on your cooker.
Put a sieve or colander over a bowl and line it with four layers of rinsed and squeezed cheesecloth and use a slotted spoon or skimmer to gently spoon the creamy top layer in, leaving the watery whey behind. Let drain at room temperature for 2 to 4 hours, then transfer to a sealable container and refrigerate for up to 1 week.
© 2017 All rights reserved. Published by Abrams Books.