This is similar to ricotta and cottage cheese but has a bit more tang from the action of the bacterial culture. INGREDIENTS 4 Pints of whole milk. One sachet of Mad Millie’s Mesophilic culture (Lactococcus lactis and cremoris) CULTURE Use a stainless steel oven-safe pan. Add the bacteria to 4 pints of milk at around 22C. After 5 minutes stir in the culture. Do not stir again. Culture for 24 hours at around 22C. COOK Oven cook in an oven proof dish with a lid at just under 100C or 212F for 2 hours. Do not stir. The curds will heat to around 70C which seems to be sufficient. Cool the curds and whey at room temperature without disturbance for about 2 hours. STRAIN Strain the still warm curds through a cheese cloth and hang it for up to two hours. When the whey stops dripping it’s ready. A bit of whey in the finished quark is not a problem. CHILL Add spices, fruit, sugar, chives, garlic or whatever you fancy with seasonal themes in mind.