Recipe

Making Quark Recipe

Add Step-by-Step Photos	Iris / All my dishes 1 year, 5 months ago Quark is very common in Germany, Austria, Switzerland etc. It is kind of a cream cheese / farmers cheese, but little smoother. It is very versatile and can be used for baking, cooking, desserts, spread, dip, etc. Sweet or savory. Prep:10m Cook:2m Servings:1	Iris
	german cheese

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Ingredients

1 Gallon 2% milk

8 oz cultured buttermilk

Directions

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.

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Comments

thepiggs 1 year, 5 months ago said:
Thanks for posting this. I've wondered what it is.

linebb956 1 year, 5 months ago said:
My grandmother used to make this... She used the old milk. The waste not want not generation!
Good post!

sheba 1 year, 5 months ago said:
This is a great recipe as we can't get quark where I live. Thank you.

unswissmiss 1 year, 5 months ago said:
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!

fortuna 1 year, 3 months ago said:
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?

cherihannah 1 year, 2 months ago said:
I have been looking 4 this 4 so long!! Thank you so very much

julesong 1 year, 1 month ago said:
Thank you so much for posting this!

frankieanne 11 months, 2 weeks ago said:
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!

maggiel52 8 months, 2 weeks ago said:
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!

eyecook 2 months, 3 weeks ago 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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