Rating: 5 stars
12 Ratings
  • 5 star values: 11
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

10 mins
2 hrs 15 mins
45 mins
3 hrs 10 mins
28 servings


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


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.

  • 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

91 calories; protein 2.4g; carbohydrates 3.7g; fat 5.5g; cholesterol 19.4mg; sodium 76.7mg. Full Nutrition