German Quark in a Yogurt Maker

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

Sterilize all equipment, including a glass yogurt making jar and a whisk.

Add 1 liter of full cream milk and 1 cup of buttermilk to the glass yogurt jar and stir to combine.

Put the lid on the glass jar and place it into the yogurt maker base.

Pour water slowly into the base up to the tool line indicator and replace the cover lid.

Set the temperature to 36° C and the time to 24 hours on the digital control panel and press confirm to begin incubation.

After 24 hours, switch the yogurt maker off and remove the jar from the water bath.

Place the jar in the fridge for at least 6 hours to chill.

Once chilled, lay a clean square of muslin cheesecloth in a colander or sieve over a deep bowl to catch the whey.

Pour the cultured buttermilk into the sieve and allow it to drain in the fridge for anywhere between 3 and 8 hours.

When draining is complete, lift out the cloth and fold the cheese into a bowl, keeping the whey for other uses.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens