This is a German product that can be thought of as a cross between cream cheese and yogurt. It's a primary ingredient for German cheesecake.

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Ingredients

28
Original recipe yields 28 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 200 degrees F (95 degrees C). Line a colander with cheese cloth and place over a large pot in the sink.

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  • Gently mix buttermilk and cream together in a 2-quart ceramic casserole dish.

  • Cook in the preheated oven for 2 hours and 15 minutes.

  • Pour buttermilk mixture into the prepared colander; drain for 45 to 60 minutes. Transfer drained cheese to a bowl and beat with an electric hand mixer until smooth and creamy. Store in the refrigerator.

Cook's Note:

Do not use low-fat buttermilk. It will not work well.

Add some freshly cut chives, a couple cloves of minced garlic, onions, salt, and pepper for taste and you have a basic krauter(herbal) quark, a great spread right on your favorite bread or roll.

For cheesecake, let it drain a little longer.

It can be made using a yogurt maker, but this is an overnight procedure. This is a quicker way that yields pretty much the same product.

Nutrition Facts

90.9 calories; 2.4 g protein; 3.7 g carbohydrates; 19.4 mg cholesterol; 76.7 mg sodium. Full Nutrition

Reviews (8)

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Most helpful positive review

Rating: 5 stars
08/15/2015
Here is my version of perfect quark. I use Costco's Plain Greek Yoghurt 32 oz size and drain it on cheese cloth for about 12 hours. It comes out perfect to use in recipes and looks and tastes like Quark. Read More
(15)
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2015
Here is my version of perfect quark. I use Costco's Plain Greek Yoghurt 32 oz size and drain it on cheese cloth for about 12 hours. It comes out perfect to use in recipes and looks and tastes like Quark. Read More
(15)
Rating: 5 stars
10/26/2014
I have lived in Germany for many years and have lots of recipes that require Quark! I never know what to use when in the US....thanks for helping everyone who wants to cook real German food....BTW quark is served with cooked potatoes, or cheese cake, served with puree fruit....the list is enless. Read More
(5)
Rating: 5 stars
03/30/2015
Itoo lived in Austria and have recipes. I always use Magerquark (topen) and found a similar recipe. It works with whole milk 2% 1% and even skimmed milk. Difference is quantity when finished. My recipe suggests heating the milk to 185 (160 at 5000 ft where I live. Pour into glass plastic or stainless steel bowl. Cool to 110 and stir in buttermilk aout 12 hours. I strain through large coffee strainers. Will have weigh which is great for baking bread pancakes and I even use in green drinks. But cuts down on the fats in the finished product. The recipe as written here makes great creme fraisch. Read More
(4)
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Rating: 5 stars
06/16/2015
This tastes just like the Quark I would get in Germany. Read More
(1)
Rating: 5 stars
12/27/2014
Looking for a recipe to make hand kaese that wonderfully stinky but delicious cheese. Read somewhere quark was used but can't find the process. Would like to find out! Thanks!!!! Read More
Rating: 5 stars
08/29/2015
This recipe was the easiest and best I found online! Worked perfect! Read More
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Rating: 5 stars
12/24/2017
I was skeptical at first that this would actually separate to make cheese but i followed the instructions exactly and it turned out wonderfully! great texture and a lovely soft mild cheese and so easy to do! Thanks Read More
Rating: 5 stars
11/03/2017
I just got finished and am pleasantly surprised how good it tastes even though I have not cooled it in the refrigerator yet. This made my day. Thank you for shearing this recipe!! Read More