natural yoghurt 
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2 weeks later : Joe uploads an Indian recipe on his channel
The discord server is waiting to see your cooking skills
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In India, the natural yogurt is used in vaiety of dishes ranging from sweet to soury.
It is not necessary to make any dish out of it, rather
Take thick curd, add sugar, mix it well, add some toppings like saffron, dry fruits, or if it is not available, eat directly.
Now, what about this,
@joekamprad
There is one more variation of dahi vada.
This is known as Dahi bhalla. Here everything is same except that in place of making vada, we need to take fried flour crispies and potato mash, with added flavour.
This dish is quite common in @flyingcakes city.
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Do we call it curd? 
Paneer.
or cottage cheese if I want to sound english
This one.
The image of quark shared by @joekamprad looks like grated paneer.
Talking of Joe, heās from Germany, and the wikipedia page says
In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all,
Yes it does looks like paneer.
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Yes, I also studied that, but I focussed on appearance rather than terminology.
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this one i have done already some times
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the difference between paneer and Quark is that paneer is pressed, where Quark is not pressed it is more like what you may know from American Cheesecake
Cream cheese
And HĆ¼ttenkƤse = cottage cheese is curdled:
Quark is creamy and soft:
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So do you take the cottage cheese, and sort of, grind it to get that paste? Is there a special machine you use to do it at home or are you purchasing it pre packed from market?
nowadays everyone buy them ready-packaged in storesā¦
But the process is a bit different on both of them temperature and handling cottage cheese is produced with more heat.
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Do we need to harden it by cooling to make some sort of pasted dish ?
Also, I have one more doubt. Both quarks shared by you looks different. Why is that different ?
Here, we donāt buy from store, as the quality is different. There is traditional technique for making paneer, which is followed in my village.
Also, @flyingcakes as you know, homemade paneer also gives āchhenaaā while making it. So, is there any difference between chhenaa and quark ?
it is also available in different fat ratios ā¦ and is getting creamy on stirring itā¦
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One funny question. Can we consume it directly by adding sugar and mixing it, as we do with curd ?
Chhena is softer.
While technically it is paneer, the one you get from market has been treated with extra stuff to make them firm.
Also, the solution you use to curdle milk makes a significant different in the resulting chhena/ paneer.
Quark - Iāve never tasted, or even seen. Canāt comment about it.
Homemade paneer are soft and spongy. As we make them at home, hence they bear the impressions of clothes in which they are made. As Joe sir told, process is bit different. Hence, I concluded that both chhenaa and paneer are slightly different on the basis of their molecular forces, thus I asked you.
When I first heard of it here, I thought this :
