From Buttermilk to Quark

I have a Finnish pastry recipe I want to make, but it calls for quark, which is something I don’t have on hand and while I can probably find it locally I thought maybe I could make it. However, to make it I need cultured buttermilk, hmm, still need a trip to the store for that because most store bought buttermilk is uncultured. So I stumbled upon a recipe for cultured¬†buttermilk using milk and yogurt, the extra fun part about that is I get the buttermilk and cultured butter. Tomorrow I will move on to the quark, looks like in about three days I’ll be able to make the pastry.

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