So let me quickly show you what you will
need: You need some cheesecloth, you need a bowl and what's the name of it? I
think it's name is colander. And you will need some citric acid or if you
don't have that you can also use some lemon juice. In Texas I have some rennit
that works too and of course you need some buttermilk which wasn't easy to get
here in Los Angeles I don't know why but many many groceries don't have it. Well
you start first with pouring the buttermilk into the pot. I am not really used to cooking with gas
it scares me a little bit. I'm always worried I'll burn down the house but so far everything went well. Alright, so I poured the buttermilk into the pot. I do not
have thermometer here and I need it to heat to 50 degree Celsius. I cannot measure it
exactly here but I think I have about an idea how warm it has to be and how warm it is already after a while. So yeah I just stir a little so the heat is distributed evenly into the
buttermilk but it will take a while so I will just cut here. [later] So from what I think
we have almost reached the 50 degree Celsius it's at the point where I would not want to bath in it. It's quite hot. So I'll turn off. And now I am going to add some citric acid. And as I said before you can also use some lemon juice instead. I'll carefully stir it ... and leave it alone for about 20 minutes
... So it's being like 20 minutes since I turned off the heat and added the citric
acid and as you can see there has been a little bit of a changing in here but it's still very fluid and when I
did it the first time I thought "Well that can't be right, it
should be like more solid!" but actually this is just what are you get and this
is perfect. So I'll add this to the cheesecloth, trying not to make too much of a mess, and let it just stand like this for a while. All right, so now 10 minutes later you can see that most of the whey
has been collected in this bowl here, but there's still a lot of whey in here it's not quite yet the right consistency. So I actually have two two choices here:
I can just put it in the fridge like that and leave it overnight and it will
be just perfect at the end of the night or I can just force some of the whey out
of the Quark - either way it will work. As you can see I can just press some out
here so if I really need it right now I can continue to do this for a while but
I do not plan to make anything with this Quark today so I'm just gonna leave it
like that and put it right into the fridge. So after a light in the fridge this is the
result. There's a lot of whey and I'll unwrap this. Here you can see this
is the Quark! About 500g like a pound and it is a little less dense than creamcheese and a lot more dense than greek yogurt.