Print Recipe

 How to make Quark Cheese

If you want to learn how to make Quark, here are two easy methods to enjoy this wonderful German soft cheese in all its creamy goodness. It's so easy and so good, you'll always want to keep a batch of Quark handy!

Servings:

Makes about 1¾ - 2 cups

Ingredients:

1 quart (0.95 l) buttermilk with live cultures

Instructions:

Using a Greek Yogurt Maker:

• Pour buttermilk into Greek Yogurt Maker container. Cover and set for 12 hour incubation.
• Pour into sieve set into another container and let the Quark drain in the fridge for about 6 hours.
• Store the finished Quark in a covered container in the fridge.

Using an oven if temperature will go low enough:

• Preheat your oven to its absolute lowest setting, no more than 150°F (65°C), turn on oven light, and then let cool slightly.
• Pour cultured buttermilk (see note) into a large casserole dish. Cover with lid.
• Wrap your covered casserole dish in a thick bath towel and keep in oven for 6 to 8 hours, with only the oven light on and the oven turned off!
• Line a large colander or sieve with a clean kitchen towel. Pour the buttermilk into it. Put the lined colander in the fridge to drain for about 6 hours.
• Store the finished Quark in a covered container in the fridge.

Notes/Hints:

• IMPORTANT! Ensure that your buttermilk has active or live cultures.
• Do not attempt to do this in the oven unless you KNOW your oven will stay at less than 150°F. If it gets too warm, the buttermilk cultures will die ... and no Quark!
• Use the remaining liquid whey to make my easy and delicious artisan bread.
• Use this homemade Quark cheese to make a traditional German-style cheesecake!

*  *  *  *  *

Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

07.06.2024 revision update