Originally Posted by taxlady
Once it is finished dripping and you have it in a bowl, it is a teensy bit grainy until you "smoosh" it. It smooshes to smooth quite easily. It's quite creamy.
Just had a look at his recipe and the biggest difference that his uses vinegar (as do I when making cottage cheese) and the quark is cultured.
I have some buttermilk culture in the house. Would that work?
Yes, that should work. Just curious, what form is it in? Powder?