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Quark
Mix milk, and about 1/4 cup of buttermilk per quart, let it sit
undisturbed for 24 hours in a warm spot. The kitchen counter or a
sunny window is a good spot in summer, in winter, it's better to
keep it somewhere around the radiator, or in a very low oven, as
you would do for jogurt. After a day, the milk should have become
thick, and you can pour it in a sieve lined with cheese cloth, and
let it drain between 4 and 8 hours, and you have quark. You can
collect the whey and use it for cooking, or drink it (it's pretty
refreshing and healthy). I would use anything from full-fat to 1%
milk, but definitely not skim! From 4 parts milk, you probably get
about 1 part of quark.
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Homemade Quark 02