Quark is a traditional German curd cheese that is made from pasteurized cow’s milk. It is traditionally made with natural rinds that are removed before the cheese is made. This recipe makes quark using one pound of pasteurized cow’s milk. The cheese will be very soft.
I’m sure many of us have had trouble finding a good homemade German Quark recipe, and if you haven’t, then this is the one you’ve been looking for. This is a simple to make recipe, and it has a mild flavor, so it works great as a base for other recipes. It’s also a great cheese alternative for those who can’t or don’t want to eat dairy.
Homemade Quark is a traditional German cheese, which is made from fermented milk and is generally sold as a solid form. When you need to make quark for a recipe, you can easily thicken the mixture (from a liquid to a semisolid and then solid) by adding a little bit of lactic acid. To make this process step-by-step, I made a fun and easy recipe to try.. Read more about quark recipes and let us know what you think.
Delicious Creamy Quark from Our German Quark Recipe!
Are you looking for a simple quark recipe that works? You’re not the only one who feels this way!
German quark, a dairy product that may be produced from buttermilk or regular milk, is a delightfully creamy and versatile cheese!
Whether you eat quark on its own, with fruit, or in a recipe, having German quark on hand in the fridge is always a smart idea!
Did we mention we have a delectable quark-based German-style cheesecake recipe?
Look at that white, creamy, and freshly squeezed German quark!
To be honest, Eric had no clue that quark existed until we moved to Europe.
Growing up in Germany, Lisa ate quark. She would have it as a snack with fresh fruit, with boiled potatoes for supper, and, of course, in German-style cheesecake.
Quark had always perplexed Eric. Is it a case of cheese? Is it cottage cheese, or something else? Is it sour cream, or something else? It turns out that none of these dairy products are the culprit. Quark is a stand-alone product.
He wasn’t sure quark was unique until we went to bakeries in Germany and purchased Quarkbällchen (a kind of deep-fried doughnut ball made with quark and sugar).
If you’re a Canadian, imagine a larger Timbit from Tim Hortons, only fluffier. Quarkbällchen is what it’s called. It’s fantastic.
This quark dish is made feasible by buttermilk!
Quark is, without a doubt, an important dairy product and ingredient in German cuisine and baking.
Outside of Germany, Austria, and Switzerland, it is unfortunately unavailable. It’s very simple to manufacture your own quark at home!
Recipe Suggestions for Quark
Continue reading if you want to learn how to create quark using buttermilk. That’s exactly how we did it, and it couldn’t have been simpler.
All you need is buttermilk and non-homogenized milk with any fat level (we used 2%). Pasteurized milk is perfectly OK.
The finished result — ready-to-use German Quark!
One of the most important things to remember while producing quark at home is to be patient.
The curdling process occurs when the temperature is exactly perfect and the components are balanced properly.
Because our house isn’t often so warm, it took us longer than 24 hours. It may go quicker if you live in a warmer area or have a warm house on a regular basis.
Another factor to consider is maintaining clean equipment during the procedure.
Also, make sure the dish towel you’re using doesn’t have any lint or emits any “fuzzies” or small “threads,” since they will end up in the quark, which is kind of disgusting.
Step-by-Step Instructions for Making German Quark
You may find the Quark recipe card at the bottom of this article if you want to create your own quark at home.
You may follow the process pictures below if you are a visual learner and want to see the stages spelled out. You may compare your quarks in this manner to determine whether you’re on the right road!
To begin, warm the milk.
Pour the milk into a medium/large saucepan and cook it over low heat until it reaches 86 degrees Fahrenheit. It should be stirred every now and again.
It’s time to add the buttermilk.
Remove the saucepan from the heat and whisk in the buttermilk.
You must now be patient.
Location the pot in a warm place in your house for 24-36 hours with the lid slightly cracked.
The milk should thicken significantly during this time. Don’t quit up if your milk looks the same after 24 hours as it did when you started.
It may thicken significantly in a few more hours. If your milk isn’t thick enough after 24 hours, we suggest giving it at least 36 hours.
Take a look at the milk that has thickened.
Before moving on to the next stage, the thickened milk should look like this.
The thickened milk must now be strained.
Over a big bowl, place a strainer.
Add a dishtowel to the mix.
Then, inside the strainer, place a clean dishtowel.
Add the thickened milk to the pot.
Pour the thickened milk into the dishtowel with care.
Tie the dishtowel’s ends together.
To protect the quark from dust, loosely wrap the ends of the dishtowel together (e.g. with an elastic band).
The clear liquid from the dishtowel should drop into the bowl via the strainer.
Allow the quark to rest in this state for about 1.5 hours. Depending on the size of your bowl, you may need to drain it many times during this period.
One more squeeze…
Give the dishtowel with the quark a brisk squeeze once the time is up to get rid of any remaining moisture.
Don’t be shocked if a lot of liquid drips from the dishtowel.
This is the amount of liquid lost by the quark throughout the 1.5 hour rest period and the squeezing.
There’s the quark from Germany!
Check the moisture level of the dishtowel by opening it up. Squeeze it a little harder if it’s too soft for you.
You may put some of the liquid you caught back in if it’s already too dry. Scoop out the quark with a spoon after you’re satisfied with the consistency.
Refrigerate the quark in an airtight jar with a cover until you’re ready to use it. It should be consumed within 4-5 days. We hope you like our recipe for quark cheese!
- 2 litres fresh (non-homogenized!) milk
- 1/2 gallon of buttermilk
- In a medium-large saucepan with a cover, gently heat the milk to a temperature of about 86 degrees Fahrenheit on the stove. Remove the saucepan from the heat and whisk in the buttermilk.
- Place the pot in a warm location in your house for 24-36 hours with the lid slightly cracked. Don’t move the pot any farther. The milk should thicken significantly during this time. The milk may have thickened after 24 hours, depending on the milk you used and the temperature in your house, or it may take a little longer. It typically takes closer to 36 hours in our situation (our home is seldom that warm).
- Place a sieve over a bowl and a clean dishtowel into the strainer after the milk mixture has thickened.
- Fill the dishtowel halfway with thickened milk and knot the ends of the dishtowel together loosely. You could, for example, use an elastic band for this. The clear liquid should trickle into the bowl from the dishtowel. Allow it to settle for around 1.5 hours in this state. You may even let your quark to sit for longer if you want it to be “drier.” You may need to drain the liquid from time to time depending on the size of your catchment basin.
- After the majority of the water has been squeezed out, squeeze the quark in the dishtowel before removing it. Using a spoon, scoop out the quark. Refrigerate it in an airtight jar until you need it. It should be consumed within 4-5 days.
- This recipe yields around 2 cups of quark, which is ideal for a German-style cheesecake.
- You may use 1.5 percent, 2 percent, or 3.25 percent milk depending on the fat level you desire in your quark. Simply ensure that the milk has not been homogenized. Pasteurized milk is perfectly OK.
- If the quark becomes too dry while sitting in the dishtowel, you may add a little more liquid to restore the desired consistency.
Information about nutrition:
Serving Size: 4 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size: 1 Serving Size 276 calories 10 g total fat 6g Saturated Fat 0g trans fat 3 g of unsaturated fat 43 milligrams of cholesterol 327 mg sodium 27g carbohydrate 0g fiber 1 gram of sugar 19 g protein
An online nutrition calculator was used to determine this nutritional information. It should only be used as a guideline and not as a substitute for expert dietary guidance. Depending on the particular components used, the exact values may vary.
How did this recipe turn out for you?
You may save it to one of your Pinterest boards and come back to it at any time!
Homemade Quark is a delicious and simple cheese made from fermented milk with butterfat. It is a popular cheese in Germany and a few other European countries. If you can’t find any quark in your local grocery store, you can make it yourself.. Read more about how to make quark with lemon juice and let us know what you think.
Frequently Asked Questions
What is German quark made of?
Quarks are subatomic particles that make up atoms. They are made of three types of quarks, the up-quark, down-quark and strange-quark.
What is the closest thing to quark?
Quark is a particle that has been theorized to exist but has not yet been observed.
What is German quark in English?
A quark is a subatomic particle that makes up an atoms nucleus.