Hi Carolyn,
yes, making quark that way is very easy - and the taste is nice and mild. If you use 170? F you probably don't need to leave the buttermilk in the oven for 8 hours. Probably 5 or 6 hours is enough in that case. If you use a Pyrex pot you will see when the whey separates. It is best to stick to the lowest temperature that gives you good results. That happens to be about 150? F (65.5? C) for this method.
I had to find a point on the rotary dial below the lowest temperature shown that was about right. I used a food thermometer in the oven to find the right point and then I marked it. Don't forget that the oven temperature cycles maybe 15 or 20 degrees above and below that point, but it is the average that counts. The average will be reflected by the temperature of the buttermilk when you take a reading.
Cultured means that the milk has been fermented with live bacterial cultures.
Enjoy your quark.
Wilhelm
I made recipe 1 for quark from our (flaxseedoil2) 'files' section. It
was very easy to make!
The recipe calls for an oven temperature of 150. My oven only goes down
to 170. Does that make a difference?
I used the organic buttermilk. What does the word 'cultured' mean?
Carolyn
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