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Curd Cheese (German Quark~ Austrian Topfen)

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: CURD CHEESE (GERMAN QUARK~ AUSTRIAN TOPFEN)
 Categories: Cheese, German
      Yield: 1 Servings
 
MMMMM------------------OLD WORLD KITCHEN; LUARD-----------------------
      4 tb Yogurt; or wine vinegar, or
      5 tb Lemon juice
      2 qt Milk
 
  You will need a saucepan, a bowl, and a sieve.  If using yogurt,
  bring the milk to a boil and then leave it to cool to finger
  temperature (100 F). Mix with milk with the yogurt in a basin. Put in
  a warm place for 4 to 5 hours to set as solid as yogurt.
  
  If using vinegar or lemon juice, stir into the milk and bring it to a
  near boil (200 F) in a bowl set in a saucepan of water. Remove and
  keep in a warm place for 4 to 5 hours.
  
  Pour the mixture into a sieve lined with a scalded clean cloth. After
  an hour put a plate on top to weight and encourage the whey to drip
  through. The curds in the cloth are the cheese. Cover and store in a
  cool pantry, and it will keep for about a week. Drink the whey,
  flavored with fruit juice, for your health - or use to to make
  scones. Keep in refrigerator and eat within 2 days.
  
  Yield:  1/2 lb Time: Overnight
  
  Posted 10-30-93 by KARIN BREWER on F-Cooking
  
  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
  Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and
  PlanoNet Lowfat & Luscious echoes
 
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