Originally Posted by joesfolk
That looks a lot like Alton Brown's recipe for cottage cheese that I looked at earlier today. Except his recipe is done on the stovetop. Is the quark creamy or grainy?
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 think I forgot to mention to add a little bit of salt once the quark is ready - really wakes up the flavour. That's true for cottage cheese too.