Ingredients
8 cups (2 quarts) homemade buttermilk
Preparation
Preheat the oven to 150 degrees F. Pour the buttermilk into a large overnproof baking dish or Dutch oven with lid. Cover and place in the oven 8 to 12 hours.
Line a colander with a double layer of butter muslin and set over a large bowl. Pour the buttermilk into the cloth and cover with the ends of the butter muslin. Let the buttermilk drain at room temperature for about 6 hours (after about 1 hour, weight the buttermilk by placing a plate on top to encourage the whey to drip through the muslin).
The curds in the cloth are the cheese (quark). Transfer to a medium bowl and cover and store the quark for 1 week in the refrigerator.
