Amongst my favourite dairy desserts back in The Netherlands was kwark - known in english speaking countries as as quark. It's not quite yoghurt, not quite cheese, but a deliciously smooth and refreshing in-between.
For the longest time it's been unavailable in Australia, but over the past few years it has started popping up (on occasion) in some supermarkets. More recently I found that my local specialty dairy shop (La Latteria) also makes it from time to time.
However, something all local quarks have in common is that they're relatively dry and crumbly — and not smooth, like I want them to be. I decided that it was time to make my own quark, so the texture and flavour would be to my exact specifications.