Kwark

By ctozzi

Ingredients

• 6 cups of whole milk
• 2 cups buttermilk (avoid buttermilk with gums, cornstarch etc.)

Details

Servings 2
Adapted from thedutchtable.com

Preparation

Step 1

Pour both milks in a heavy pan and slowly bring up to 100F. Cover the pan and let it sit at room temperature overnight. The next day, the whey should have separated from the milk solids. Pour everything into a tea towel, knot the four ends together and suspend the package from the kitchen cabinet’s door knob. Place a bowl underneath to catch the whey. Suspend for a good three hours or until the whey has stopped draining.

Scrape the kwark out of the towel and fluff up with a fork. If it’s too dry, add a tablespoon or two of milk. If it’s still too wet, continue to drain for a little bit longer. You are looking for a thicker yoghurt consistency.

Makes two cups of kwark.