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.

prep:
5 mins
cook:
15 mins
total:
16 hrs 20 mins
additional:
16 hrs
Servings:
4
Max Servings:
4
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Ingredients

Directions

  • Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.

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  • 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

73.25 calories; 5.04 g protein; 7.18 g carbohydrates; 2.67 g fat; 10.99 mg cholesterol; 82.18 mg sodium.Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

Heidi Thompson Ebels
04/15/2016
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 like what I had in Germany. I will be making this again and again.
(3)

Most helpful critical review

Moppel
04/05/2016
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 exactly. So now here's my dilemma how do I rate it? If I judge it as Quark it's a complete failure and zero stars. If I judge it as sour cream it gets a solid 4 stars it's very good. Although I was not able to make Quark I now know how to make my own sour cream. Not a total loss there.
(5)
6 Ratings
  • 5 Rating Star 4
  • 3 Rating Star 1
  • 4 Rating Star 1
Moppel
04/05/2016
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 exactly. So now here's my dilemma how do I rate it? If I judge it as Quark it's a complete failure and zero stars. If I judge it as sour cream it gets a solid 4 stars it's very good. Although I was not able to make Quark I now know how to make my own sour cream. Not a total loss there.
(5)
Gloria
06/25/2016
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 should at least have some solidity when draining the whey through the cheesecloth. I then left the mixture for two days at room temperature; then strained it through the cheesecloth and that did the trick! The taste is kind of bland so I added a little salt for flavor. Now it tastes like soft cheese - great on crackers with toppings like fruit or herbs. So I rated it four stars for taste and texture but only after doing my own thing.
(4)
Heidi Thompson Ebels
04/15/2016
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 like what I had in Germany. I will be making this again and again.
(3)
paperswimmer
07/31/2016
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 final product is whey but that's okay very useful stuff. I strained in cheese cloth squeezed a bit then hung the little ball over the sink. We've been eating it with salty flat pretzels tasty! For other purposes it might need a bit more salt or it could go the other way toward sweet. Thanks for the recipe.