Let's Make German Farmer's Cheese! (How to make Quark)

Hi Friends! Thanks for stopping by! This recipe is a labor of trial and error that started a few months ago when I decided to make Quark in order to bake my Father his favorite cake for his birthday. I finally landed on a great method and I wanted to share it with you. If you have never heard of Quark, give it a try! You can find me on Instagram @newheirloomkitchen And on Facebook New Heirloom Kitchen   / newheirloomkitchen   Cheese Cultures: Cultures for Health shorturl.at/hDNW2 Rennet: New England Cheesemaking Co. shorturl.at/tDEY2 Recipe: Ingredients: ½ Gallon Whole Milk (Low-Temp Pasteurized) 1 Packet Mesophilic Cheese Cultures 2 Drops Rennet (or ¼ of a tablet) Rinse your equipment with boiling water. Allow the milk to warm to room temperature. Pour milk into a large stainless steel pot, stir in the cheese cultures, and cover the pot. Let the milk rest in a warm spot for 4 hours. Dilute the rennet in a tablespoon of water and add it to the milk while stirring. Let the milk rest in a warm spot for 24 hours. Cut a grid into the milk curd Ladle the curds into a cheesecloth lined strainer, and let it drain for 1 - 4 hours. Add the curds into a bowl and whisk them to a creamy consistency. Fill the Quark into glasses and store them in the fridge. Music: Intro: “Good Morning” by MuzaProduction via Pixabay Outro: “Relaxed Inspiration” by LesFM via Pixabay Ambient: “You’re Here” by Plain Strolls via Epidemic Sound “Forever and a Day” by Kim Aspen via Epidemic Sound “Running Circles” by Cody Francis via Epidemic Sound