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Quark is quick

Easy, creamy homemade cheese is like a hybrid of sour cream and ricotta

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Photographs by Los Angeles Times

By NOELLE CARTER LOS ANGELES TIMES

Take some milk, add a little acid and give the mixture time to do its thing — who would have thought homemade cheese could be this simple? What with all the equipment and specialized ingredients I’d read about, cheese-making sounded like it was better suited to a chemistry lab than my tiny kitchen. That is, until I tried quark.

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  • Headline: Quark is quick
  • Publication: Food, Pages 31 on 05/16/2012
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