I'd like to try out making eierschecke, but it requires quark. I'm happy to make quark, but the recipes for it have a bit of variance (from adding acid to buttermilk to adding buttermilk starter cultures to milk) and there seem to be a few variants of quark itself. Does anyone have any advice on making something that would be reasonable to use for an eierschecke or German cheesecake?
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