ulfnamib

Hi, I would make “quark” with it. Put the milk in an glasspan and let it set naturally. One or two days is sufficient, than strain it through cheesecloth to get rid of the whey, we take a bucket where we fasten the cheesecloth on top and pour the mixture slowly onto the cloth.The endproduct has a texture of cream or cottage cheese. There you can add all different herbs. Its delicious.