German Quark
Please note: If you are planning to make yogurt with raw milk, please refer to our raw milk yogurt guide. We recommend activating your yogurt cultures with pasteurized milk. Ideally, You will also culture the next three batches with pasteurized milk; your cultures have been dormant, so it’s gentlest to give the little guys a chance to wake up and thrive.
NOTE: In some cases, your culture will be a bit sluggish when you first activate it. You’ll know this happened if it is too thin or runny, or if it has some lumps and some milk. Just keep keepin’ on, and it should be ducky by the the third batch. Don’t forget to check out our FAQ for answers to common issues!
Extra Resources
Banana Split Quark Frozen Yogurt recipe
Fermentation and Seasonal Changes