we made quark once a week and the Germans/Austrians would love it. One very serious German ex baker said it was as close to the Quark he used to buy in Germany as he had ever got.
The only thing we did differently was to add 4 drops rennet (added to cooled boiled unclorinated water) to 10 litres milk. The starter culture was a mesohphilic, (A starter)
We would also make a batch without rennet and I would make cottage cheese out of it the next day.
We never added salt to these cheeses because we were trying to make cheese as fresh as possible. They would have about 3 weeks use by date.