How to Make German Quark

Step 1

Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.

Step 2

After 16 hours, it should have turned into soured milk.

Step 3

Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.

Step 4

Let cool and pour into a sieve lined with a cheesecloth.

Step 5

Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).