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Quark (Homemade Cheese)

Rated as 4.57 out of 5 Stars

"I discovered Quark at a farmers market and instantly fell in love, but it's been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert."
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16 h 20 m servings 73
Original recipe yields 4 servings (2 Cups)


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  1. Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
  2. Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.


  • Cook's Note:
  • Be sure to let it cool to room temperature before whisking in the buttermilk or you will end up with a curdled, hot mess!

Nutrition Facts

Per Serving: 73 calories; 2.7 7.2 5 11 82 Full nutrition

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Read all reviews 5
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I am German, living in the US, and I was very excited to try this. I left it on the counter over night, and in the fridge all day. What I ended up with is sour cream. I followed the recipe exac...

Made this cheese according to directions. After the recommended time, I strained the thickened liquid but almost all drained through the cheesecloth. I've made cheese before so I thought it sh...

I fell in love with Quark on a recent trip to Germany. Not being able to buy it here at home, I set out to learn how to make it on my own. This recipe turned out perfect. It tastes exactly li...

I followed the directions using homemade buttermilk ( i don't mean that I have a cow! I mean I've made buttermilk from a starter I've been using continuously for about a year) About 2/3 of the f...

This recipe worked great with the only modification being that I had to let it stand longer after adding buttermilk. I live in cold climate and my buttermilk and milk mixture took two days to ...