Quark (Soft White Farmer’s Cheese)
Quark is a type of soft white farmer’s cheese; it tastes sort of like thick yogurt, at least when it is made with buttermilk. It is apparently very popular in Germany. It is a good way to use up leftover buttermilk. You can use any kind of milk in this. Whole milk makes whole milk quark; skim milk makes skim milk quark. Source: Modified from “Quark” from “Homemade Summer” by Yvette Van Boven Some ideas for using quark are here and here. We have mostly been using the plain quark as a spread for sliced bread, either on its own, with kumquat marmalade, or with nam prik pao.