Curd cheese (german quark, austrian topfen)

1. You will need a saucepan, a bowl, and a sieve.
2. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100°F).
3. Mixi with milk with the yogurt in a basin.
4. Put in a warm place for 4 to 5 hours to set as solid as yogurt.
5. If using vinegar or lemon juice, stir into the milk and bring it to a near boil (200°F) in a bowl set in a saucepan of water.
6. Remove and keep in a warm place for 4 to 5 hours.
7. Pour the mixture into a sieve lined with a scalded clean cloth.
8. After an hour put a plate on top to weight and encourage the whey to drip through.
9. The curds in the cloth are the cheese.
10. Cover and store in a cool pantry, and it will keep for about a week.
11. Drink the whey, flavored with fruit juice, for your health - or use to to make scones.
12. Keep in refrigerator and eat within 2 days.
13. Yield: ½ lb time: overnight.