In a message dated 10/15/01 4:16:04 PM Central Daylight Time, lorenzo1@... writes:
We made the Quark or Cottage cheese from raw milk. ??I suspect if you try to
make it from pasteurized milk you may need a starter culture. ??
I make it from pasteurized skim milk and I do NOT use a starter culture. All I do is put the organic skim milk in a pan when I get home from the grocery store, cover the pan, and let it sit for 48 hours. Then I slightly heat it which speeds up the separation of the curds and the whey, scoop it into a strainer to let it drip, pour off the whey, and refrigerate the cottage cheese/quark.
