Search and Discovery I learned the differences between ricotta, farmer cheese, and quark — and how to make each of them at home, if I were so inclined (probably not in this lifetime). I watched full-fat and reduced-fat milks bubble and curdle, harden, and then soften into creamy, fresh cheeses. I learned that temperature and acidity matter, and that milk source is everything — don’t interchange cow’s milk with goat or sheep milk unless you’re prepared for a vastly different flavor.
