Quark

For quark:

Take as many oven dishes that will hold 2 quarts as you want to or can fit in your oven.

Fill each dish with 2 quarts of buttermilk.  I use low-fat but one low-fat + one non-fat works also.  I advise to not use 2 non-fats.

Put them in the oven (does not need to be preheated but you may) at 150 degrees.  My oven goes no lower than 170 and that works fine too.

Leave them there for 8 to 10 hours. 

Line collander(s) with cheese cloth (available in kitchen stores, I wash mine like I do dishes, rubbing it in between my palms and fingers with clean soapy dish water, rinse very well and hang up to dry, can be re-used many times).

Suspend collander(s) over bowl(s) or if you don't care for the whey, the sink.

Pour the content of the oven dishes into the lined collander(s).  A lot of whey will be on the bottom and it is OK if it pours over the quark but I tend to stop pouring into the collander when all the quark is in it.  It is very important that when done pouring, the quark is not touching the whey below the collander, so if needs be, you might want to pour out some of the whey.

Let sit another 6 hours so all the whey can drip out and the quark can dry out.

Pour the quark into a mixing bowl and add as much cream or any type of cow milk as you would like.  Start with a little and use your mixer to mix it up.  Add more until you have the consistency you like.  I keep mine fairly thick because when I start using it, I may add juice from fruit for a dessert or the juice of a cucumber for tzatziki and that makes it thinner.  I also like to be able to spread it on bread or bagel.

Done.

For a yummy healthy dessert: Mix in a little sugar and some jam, or fresh fruit (blueberries, strawberries, add sugar if needed), or even a can of your fave fruit with some of the juice.

For tzatziki: Add very finely shredded (peeled) cucumber and make sure you catch all the juice.  I shred over the quark always, so the juices run right into it.  Shred as many garlic cloves as you desire.  Add some salt and (white if you have it) pepper, mix.  There is no rule as too how much cuke or garlic you put in, it is all personal taste.  This goes well with roasted pork or chicken.

It is the sauce used to make gyro sandwiches, so if you can find the spices for "shoarma" or "gyros", than rub it onto the pork and let sit over night, grill the meat and make wraps with tzatziki.

For the yummiest bread spread (apart from just spreading it on and putting jam or honey on top of it):

Very finely chop some spring onion (scallion), and add other vegetables to taste, finely chopped (they really should be specks) of red pepper, spinach... and mix in with some salt and pepper.  Sun dried tomato?

And of course, there are things you can bake with it too.  I often sub the quark for half of cream cheese or sour cream in a recipe.

I use the whey in bread baking instead of water/milk.  There is a lot of it, so if you plan to not make quark often, you can refrigerate it for more than a month or freeze it. If you make quark a lot, use it in your garden to water or give it away to Dianna Purves.

Have fun, once you make it (and 4 quarts yields more than a pound), you will find endless ways of using it.