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Photo of Quark (Homemade Cheese) by Darin R. Molnar

Quark (Homemade Cheese)

Rated as 4.4 out of 5 Stars
 made it  |  4 reviews   |   photos

Recipe by:

"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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Ingredients

16 h 20 m servings 73 cals
Original recipe yields 4 servings (2 Cups)

Directions

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  • Prep

  • Cook

  • Ready In

  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.
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Footnotes

  • 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 g fat; 7.2 g carbohydrates; 5 g protein; 11 mg cholesterol; 82 mg sodium. Full nutrition

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Reviews

Read all reviews 4
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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...

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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...

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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...

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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...

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