I have been inspired to do more cheese-making again. Had become a bit slack, just the occasional mozzarella or haloumi. But I've dusted off the cheese press, the hoops, etc. and will make a (semi-)hard cheese or three in the next few months, while it is still winter. I have found that the cooler months are easier for cheese-making. The cooler temperatures and the higher humidity make the ripening process a lot less hassle-free.
Quark was high on the agenda in the last few days. Here it is, draining. Also learned (only took me a few years!) that when you drain quark a bit longer, you have cream cheese. I know, I'm slow at times.