Ok I need some help here, please, all you quark makers.
Bought a quark maker ( really just a yogurt maker) and the quark instructions are pretty sketchy. They do insist on the use of Bulgarian buttermilk to make the cheese.
Can someone explain the difference between this and 'cultured' buttermilk?
I'm really in the dark here. Thanks.
When making farmer's cheese at home I use any buttermilk available at my local grocery store - usually end up with a low fat variety. As long as it has culture, and I imagine they all do, it will work fine. More important is what kind of milk is being used for a desired final texture of the cheese. Use low fat milk for a dry crumbly type and full fat for a creamier cheese that can be cut in slices without falling apart.