How do I know if my homemade quark turned out successful with the right properties for the Budwig mix? I used organic ¡®baking milk¡¯ in Norway, lightly pasteurised, non-homogenised containing 50% skimmed milk, 50% buttermilk and ¡®dense cultures¡¯. I left it sitting on the kitchen counter for 24 hours, followed by 1/2 a day in the oven (first warmed to 50 degrees celsius then turned off). Then I drained it for 1/2 a day and it turned out like the consistency of quark or non-thick yoghurt. It didn¡¯t curdle like I thought it should and didn¡¯t look like cottage cheese when straining. Do you think it still has the properties needed for the Budwig recipe??
