Quark is a German cheese and I actually make buttermilk and then keep it warm till it separates and then strain it. But I'm definitely going to try this method.
Great video Robyn! This is quickly becoming one of my favorite versatile cheeses too. I tried the clabber method without any rennet once and it was a pain! It took forever to strain and it kept clogging up my cloth, this method works excellent and is my go to! PS - I'm enjoying hearing about your book writing process in your email newsletter.
Quark is a German cheese and I actually make buttermilk and then keep it warm till it separates and then strain it. But I'm definitely going to try this method.
I didn't know I could make Boursin with quark!🤯 Boursin is my favorite cheese to buy at Christmas and I can't wait to make my own. YAY!
Great video Robyn! This is quickly becoming one of my favorite versatile cheeses too. I tried the clabber method without any rennet once and it was a pain! It took forever to strain and it kept clogging up my cloth, this method works excellent and is my go to! PS - I'm enjoying hearing about your book writing process in your email newsletter.
I’m so glad to hear that! ❤️
So cool, thank you!
Would we use 1/4 tsp mesophilic culture per gallon or per two gallons? Thanks for posting this!
What is the difference between quark and fromage blanc? They are both lactic style cheeses?
I heard you can’t make cheese and sourdough on the same day. Do you know how long you need to wait between both?
Clabber seems like another sourdough nightmare :( Also after hearing about clabber I was expecting not to see any rennet.