How to make it

  • For making homemade quark you'll need about 2 days. With this recipe you can make about 1 kg ( little over 2 pounds quark). Enough for my cheese cake recipe. The quarks texture is depending on how long you drain the quark. The longer you drain, the drier the quark. If it got to dry just add some milk or whey for making it smooth again. Important: Only use very clean utensils.
  • Pour milk ( in my experience 2 % or higher works best) in a large bowl. Use a plastic bowl with lid. No stainless steel bowls! Add buttermilk and stir, using a wooden spoon.
  • Cover bowl with lid and let stand at room temperature (72 F) for 2 days. Do not move the bowl to achieve best results.
  • After 2 days you've got soured milk. Place bowl (still covered with lid) on a dishtowel lined baking sheet. Put it in the middle rung of the oven. Set temperature to 90 F and heat for about 2 hours. Now the whey splits from the quark. The whey is yellowish-green in color.
  • Line a strainer with a cheesecloth and put in a bowl. Using a slotted spoon, fill quark in strainer.
  • Tie cheesecloth and strain quark by hanging it in a cool place. (the cooler the better) Keep the whey for a healthy drink if desired.
  • After the quark is drained store it in the refrigerator for up to 6 days, depending on the room temperature where the quark was drained.

Reviews & Comments 12

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  • jef_law 7 years ago
    i followed these instructions, and after leaving in the 90F oven for 2 hours, the consistency was like sour cream and ran right through the cheesecloth. what might have happened?
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  • nanilove 7 years ago
    Can you make this recipe using a glass bowl instead of plastic? I can't bring myself to put plastic into the oven & heat, releasing all those bad chemicals into the quark. Older generations must have used something different.
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    " It was excellent "
    eyecook ate it and said...
    Thanks for the recipe! My grandfather made this alot and even sewed a muslin triangle to put the quark into - he'd twist the top and press it overnight between two boards - this way you can slice it in the morning and it's drier and harder. We'd have it on bread with butter and sliced radishes or bread, butter, quark and honey. Great stuff!!! The soft quark is awesome with cream and fresh chopped chives. Th oven makes it so easy - stovetop - like I've been making it doesn't always turn out. Thank you!
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  • maggiel52 10 years ago
    I had quark when I visited my grandmother in Austria way back in the mid 80's. I loved it, but never found it in the states. Thank you for posting this recipe. I will make it for sure this weekend. Mahlzeit!
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  • frankieanne 10 years ago
    Thanks for the post. I work with a man from Germany who misses quark! I have made cream cheese and he loved that, too. He said my homemade cream cheese is similar to quark. I'll have to try this because of the ease of the oven. Thank you!
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  • julesong 10 years ago
    Thank you so much for posting this!
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    " It was excellent "
    cherihannah ate it and said...
    I have been looking 4 this 4 so long!! Thank you so very much
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  • fortuna 10 years ago
    I love to try recipes like this, making cheese and yogurt, etc. I will have to give this a try. I think the whey would be a good addition to my oat milk recipe. What do you think?
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  • unswissmiss 10 years ago
    This is a great recipe. I was just in the US for a few months and found myself really missing quark! It's such a fabulous ingredient... and healthy, too!
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  • sheba 10 years ago
    This is a great recipe as we can't get quark where I live. Thank you.
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  • linebb956 10 years ago
    My grandmother used to make this... She used the old milk. The waste not want not generation!
    Good post!
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  • thepiggs 10 years ago
    Thanks for posting this. I've wondered what it is.
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