What are the herbs used to make quark ( the type found in department stores in Germany?

Answer 1

Quark

2 quarts whole milk
1 cup buttermilk
double boiler

Combine the milk and buttermilk in a container. Cover and let
stand at room temperature for a day or two. When the milk is ready,
it will thicken and smell a little sour. Set up the double boiler
and place on the heat. Once the water below is simmering, pour
the milk into the top. In a few minutes, the milk will begin to
shrink from the edges of the pan and the surface will start to look
somewhat solid. After about 5 minutes stick a knife into the center
of the quark. If the knife comes out clean, it is ready. The
liquid around the quark will be clear. Remove from the heat and
let cool. When it is cool, strain through a fine sieve or cloth
lined colander. The liquid which drains out should be clear. If
it is cloudy, the quark did not cook long enough and it should be
heated longer. If the quark looks a little grainy and is a slightly
yellowish color, it has been cook too long. Quark will last several
days in the refrigerator.

Quark is a fresh cheese (as opposed to aged) that is similar to
ricotta or pureed cottage cheese (quark has no curds). It is
readily available in Europe but practically unknown in the US. It
comes in full fat, low fat, and nonfat varieties. It's a common
ingredient in German cooking and baking, and most German cookbooks
that I've seen in the US that give equivalents say to substitute
cottage cheese, although I think quark is a lot tangier.

Quark is a soft spreadable cheese. It's about the texture of
drained yogurt or sour cream. It tastes somewhat like a combination
of yogurt and sour cream, too, with maybe just a hint of cream
cheese added.

Answer 2

Unsure about herbs but, I know quark.
German Quark, Austrian Topfen

4 tbl Yogurt, or wine vinegar, or
5 tbl Lemon juice
2 qt Milk

You will need a saucepan, a bowl, and a sieve. If using yogurt, bring the milk to a boil and then leave it to cool to finger temperature (100 F). Mix with milk with the yogurt in a basin. Put in a warm place for 4 to 5 hours to set as solid as yogurt.

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. Remove and keep in a warm place for 4 to 5 hours.

Pour the mixture into a sieve lined with a scalded clean cloth. After an hour put a plate on top to weight and encourage the whey to drip through.

The curds in the cloth are the cheese. Cover and store in a cool pantry, and it will keep for about a week. Drink the whey, flavored with fruit juice, for your health - or use to to make scones. Keep in refrigerator and eat within 2 days.