Quark is a kind of soft cheese (or curd cheese) made without rennet, similar to cream cheese but with a thinner consistency.
- 500g soy yoghurt
- Line a strainer with a double layer of cheesecloth.
- Pour the yoghurt into the cheesecloth.
- Carefully gather the edges of the cheesecloth and twist to squueze out as much liquid as you can.
- Then transfer the strained yoghurt to a container.
Strained liquid can be used in sauces.Or added to cooking rice etc.