Is there a way to do túró (a Hungarian quark cheese/curd with a very specific taste) at home? I miss that specific taste and I've not found a cheese in Italy that approximate it (not even local quark cheese that is very different). 
Yes, it is possible to do it, we are also doing it at home. In my interpretation there are two kind of túró. One is created from cow milk, this one tastes sweet. The another is created from sheep cheese, and this one is a bit spicy. The second one is traditional food of székely's.  In which one you are interrested? Update.  The sweet turó from cow milk (this one for túró rudi and for túrósgombóc).   You have to let the milk for 2-3 days in a warm area, to get it slept. After that you have to remove the stuff from the top of it. Then put the rest to a slow fire and warm it a bit, not too much. (Do not stir it.) Then you filter the content from the water with a gauze or something similar. Done.   Spicy Túró (for túróscsúsza)  For this one you have to get sheep cheese.  You have to cut the cheese to small cubes (1-2cm). Then put it into very salty water for a few hours. Then you have to blend it with meat grinder (A blender would make it too small). Done.  Hope you will make it very tasty:) Good luck. 