Say cheese!

Or rather, say kwark! Maren has been experimenting with milkfermenting, to see if we can have fun making yoghurt, kwark, skyr and other dairyproducts. We started with finding out where to get raw milk that did not have any of the fat taken out yet. It did not take long to find 20L of that.

We froze half of it to use later, and are experimenting with the rest. One liter was made into an acidic culturemilk to use as a starter for kwark. Since the mix-ratio of this starter with milk is 1:100, we`ll be freezing loads of aliquots for future use. Some hours afer mixing the culturemilk into the milk we`ll be making kwark from, we added 1 drop of liquid rennet per liter and left this at roomtemperature overnight. 

The next day it had thickened, just like all our sources had promised it would. We put the "curds" into a cheesecloth and let it drip for a few hours before we put it in a jar. Our testrun with 3 liters of milk yielded 1 Kg of mild and rich kwark. We`ll enjoy dessert tonight.