>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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From many sources we catch the sound of one melody.
Michael Grosso
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