From curds to quark: Homemade cheese made simpler
Noelle Carter shows us how to make "quark," a creamy, fresh cheese that's surprisingly easy to create at home:
[T]he most basic method actually made for the best flavor and texture. What's more, I didn't even need a thermometer.
I took a couple of batches over to Norbert Wabnig, the Austrian-born owner of the Cheese Store of Beverly Hills, to see what he thought. He took one bite, then eagerly took another. "This is better than what I carry at the store," he said, wanting to know my secret.
It's nothing, really - just a cheese recipe so simple even a beginner like me couldn't mess it up.