Quark
It is unfamiliar dairy products in Japan.
This resembles yogurt, but is classified in fresh cheese.
I let the yogurt adds Bacillus bulgaricus, thermoRAS bacteria to milk and ferment and make it,
but I cut extra water and can make Quark after being available to boiling water, and having just cooled a container with fresh milk overnight.
There seems to be many that I use it as cheese of the cheesecakes in Germany.
In addition, familiar "petit Danone", this are Quark in Japan.
I made fruit taste and made it sweet.