Tip:
Highlight text to annotate it
X
Pour the proper amount of milk into a sterilized pot
and warm it up to 31 degree C (88 F). Meantime prepare 0,5% cheeseculture.
Add the culture to the milk
and stirr it well.
Let ripen the milk 15-20 min long. Meantime prepare the rennet.
Measure as many rennet as the milk is needing to coalgulate moderately firm within 8 hours.
Add to the milk and stirr well
and stop movinging it.
First cut the curd along the pot
after than cut the curd in 10 cms (4 inches).
It is moderatly firm
and the whey is bleeding meantime.
Let to rest it for about 8 hours.
When the whey is alredy 2 cm (1 inch) high on the top of the curd
then cut it in the cross direction in also 10 cms.
Let it rest for 60 minutes.
Cut the columns into 1 cm (1/2 inch) high slices.
Take a muslin bag
and ladle the curd slices into.
Drain the rest and pour them into the bag.
Knot the four corner of the bag.
Let to drain it for 6-8 hours at temperature of 20-22 degree C (68-70 F).
If it is not draining any more then ladle the curd cheese from the bag.
The texture of the quark is soft and creamy and it tastes slightly sour and has melty mouthfeel.