Quark Quark

I made a new type of cheese, quark cheese. Apparently it is popular in Germany. From what I read it is supposed to taste like givinah levanah (white cheese) that is popular here.

You can make it from any type of milk but of course I used goat's milk.

Milking

2 liters milk

Ready to start

2 pieces calcium chloride

3 tablespoons yogurt. I used Mueller bio.

Dissolve calcium chloride in water and add to milk.

Heat milk to 86 F.

Remove from heat.

Add yogurt and mix.

Let sit at room temperature 12 to 24 hours.

It will look like a big pot of yogurt.

Looks like yogurt

Separate the curds and whey. The best method is to cut the curds. There are plenty of descriptions of how to do this. http://www.culturesforhealth.com/how-to-cut-curd-cheese-making

Transfer to a colander lined with a cheese cloth.

Bring 4 corners of cloth together and hang it somewhere to drip for about 24 hours.

After 12 hours I opened the cloth, added a little salt, tied it back up and let it keep dripping.

Eli and Bentzi think it is great. They think it tastes like givinah levanah. 

And it tastes like givinah levenah

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