How to Make Quark Cheese/ Simple Homemade Cheese

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides similar creaminess with fewer calories.

lemon juice

🥗Healthier: vinegar

💰Cheaper: citric acid

Vinegar can provide acidity at a lower cost.

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk with vinegar

Low-fat yogurt offers a similar tanginess.

salt

Pour 2 gallons of cold milk into a pot.

Heat the milk to 90°F, stirring occasionally.

Once the milk reaches 90°F, add 1/2 cup of clabber culture mixed with a little warm milk to prevent lumps.

Stir the clabber culture into the milk gently.

Dilute a few drops of rennet in lukewarm water and add it to the milk, stirring gently.

Cover the pot and let it sit for 12 to 24 hours until curds form.

After the resting period, pour off excess whey from the pot.

Scoop the curds into a cheesecloth-lined colander.

Let the curds drain for about 10-15 minutes.

Hang the cheesecloth with curds to drain further, tying the corners together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens