How To Make German Quark

Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.

After 16 hours, it should have turned into soured milk.

Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.

Let cool and pour into a sieve lined with a cheesecloth.

Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).