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Old 08-31-2013, 04:40 PM   #11
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[QUOTE=taxlady;1296411]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?
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Old 08-31-2013, 04:50 PM   #12
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[QUOTE=joesfolk;1296413]
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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?
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Old 08-31-2013, 06:37 PM   #13
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Yes Taxlady it's powdered.
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Old 08-31-2013, 06:48 PM   #14
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Yes Taxlady it's powdered.
Cool.

I just remembered that some people make quark with just cultured buttermilk. I've never tried that because at $3/litre for buttermilk, it's not very economical.
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