Quark update

Well, I tried a recipe for quark for a reliable source. As it turns out, I had to begin substituting ingredients (lowfat buttermilk for whole buttermilk) and cooking temps (200 degrees Fahrenheit for 150 degrees Fahrenheit) from the very start -- due to the inventory at my local grocery and the capabilities of my oven. The resultant quark, although edible, was disappointing in color (tan, not white), texture (dry, not moist), and overall appearance (rather yucky, not creamy).

So, I will start a new batch of quark in the near future, using corrected ingredients purchassed from a grocer farther away, temperature controlled by a small appliance, and paying more heed to the recommended cooking times.

I will report further when results are in . . .

quark question

Does anyone know where I can find buttermilk? The real thing? Not the low fat variety . . . which is all our local grocery carries . . .

I want to try to make Quark (a sort of German variation on cream cheese).

Suggestions appreciated!