So this weekend, I was finally able to get back into the kitchen and make some cheese. I decided to go exotic with quark. It’s a creamy german cheese that is somewhat like a cream cheese and yogurt mix. It’s pretty simple. You just bring a half gallon of milk to 85 degrees.. add a few tablespoons of buttermilk.. then bring the whole lot to 95. Let it sit, covered, for 24 hours. Strain into a colander lined with butter muslin and drain for another 24 hours in the fridge.
I added some thyme and oregano to this.. some salt and pepper..
Absolutely delicious. 🙂
Next up, breakfast bacon. Stay tuned!