Quark - how to make

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Quark is a mild white European cheese made from yoghurt. Since yoghurt is now listed as moderate in amines (so not suitable for the strict elimination diet) whereas quark is listed as low, we wondered whether homemade quark is a failsafe way to eat yoghurt.

1 tub yoghurt, low fat if desired

Pour yoghurt into a kitchen strainer and leave to drain overnight over a jug or bowl in the fridge. In the morning, discard the whey that has drained into the jug. The resulting quark in the strainer is thicker and tastes milder than the original yoghurt. It can be used as a spread, a yoghurt-type snack (fresh or frozen) or in a European style baked cheesecake. Does the straining method get rid of amines? It seems to. We welcome feedback (suedengate@ozemail.com.au).

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