I want to make my own yogurt in the Quark-Yogurt Maker. I see the machine comes with instructions, but it asks for milk powder. I prefer not to use milk powder, since it has so much sugar in it. Can I make it without it?
Absolutely. The only downside is that your yogurt will be more liquid, like a drinkable yogurt. The sugar and other additives is what makes the commercial yogurt thick. You can always use the flour sack towel and drain the yogurt for one hour to thicken it. So here is what you have to do. First you must pasteurize your milk by bringing it to a rolling boil, hold it there for one minute and let cool down to room temperature. This process will kill all organisms - good and bad. Next you have to inoculate the milk with yogurt cultures. For that you add the cultures to the milk and incubate in the Quark-Yogurt Maker for 4 ½ hours.
Yogurt cultures can be purchased from:
YOGOURMET Yogurt Starter No. 201 or
YOGOURMET (Casei, Bifidus, Acidophilus) Probiotic Yogurt Starter
I want to make my own cheese. How do I do that?
This is way more complicated. You need the right equipment, additives, climate controlled storage room, etc. Quark is a starting point for cheese making, but you will need to remove more liquid out of it. This doesn’t really make it worth it. We suggest to either attend a cheese making class, or get a book on cheese making.