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Easy-Made German Quark

"This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake."

Ingredients :

• 1/2 gallon whole-milk buttermilk
• 1 cup heavy whipping cream

Instructions :

Prep : 10M	Cook : 28M	Ready in : 3H10M

• Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.
• Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.
• Cook in the preheated oven for 2 hours and 15 minutes.
• Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

Notes :

• Do not use low-fat buttermilk. It will not work well.
• Add some freshly cut chives, a couple cloves of minced garlic, onions, salt, and pepper for taste and you have a basic krauter(herbal) quark, a great spread right on your favorite bread or roll.
• For cheesecake, let it drain a little longer.
• It can be made using a yogurt maker, but this is an overnight procedure. This is a quicker way that yields pretty much the same product.

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