I let the scalded milk and yogurt sit for about three days, two on the counter and one in the fridge. Today I made the dough using the recipe the Nordic Bakery‘s recipe for quark pastry. I used about 2/3 for a quiche with herring and the other 1/3 I smeared butter, cinnamon, and brown sugar over, rolled it up and baked it. I haven’t dug into the quiche yet, but the cinnamon rolls are puffy and flaky and oh wow. This multiple day recipe thing takes patience, but it has some seriously tasty results.