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Quark

>In Germany, however, quark is a soft white cheese--sort of a combo 
>between cream cheese and cottage cheese.  It's generally unavailable 
>in the U.S. except maybe in some specialty shops.  (I've never seen it 
>here, but it must be available _somewhere_ in the country!)
>I think that homemade yogurt cheese is a reasonable sub for quark, but 
>I'm not sure, since I've never tried either and am going by hearsay.
 
I bought some Quark some time ago in a atore in Burlington VT.  DELICIOUS!
Kind of like a cheese flavored butter though and absolutely LOADED with fat.
I finished the one container :-) but these days do no more than gaze
longingly at it when I see it in the display case.  I have not made homemade
yogurt cheese so I cant give a comparison there.  Question: do you make that
by hanging up yogurt in a cheesecloth to drain?  If not, how?  If it's
anything like Quark, I sure want to try it.

Carolyn Piper

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