Name: How To Make Quark Cheese
Prep time: 5 min
Total time: 18 h
Cuisine: German
Ingredients: 1 quart buttermilk with live cultures

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Quark is a German staple I grew up using in both sweet and savory dishes, and I still rely on it for baking, spreads, and simple meals. Since I can’t easily buy quark where I live, I make it at home, and I honestly love how simple and inexpensive the process is. The result is a mild, creamy fresh cheese that works beautifully on its own or as an ingredient in traditional German recipes. How To Make Quark Cheese

Why You’ll Love This Recipe

I love this recipe because it uses just one ingredient and a bit of patience. I don’t need any special cultures, and the flavor always turns out mild, creamy, and slightly tangy. I also enjoy how flexible it is, since I can drain it longer for a thick, spreadable quark or keep it creamier for spooning over fruit or using in baking. It’s naturally gluten-free, economical, and incredibly versatile in my kitchen.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 quart buttermilk with live cultures

Directions

I start by choosing one of two easy methods, depending on what equipment I feel like using.

For the yogurt maker method, I pour the buttermilk into the container, cover it, and let it incubate for about 12 hours. Once it has thickened, I transfer it to a sieve set over a bowl and let it drain in the refrigerator for around 6 hours, until it reaches the consistency I like. Then I store it in a covered container in the fridge.

For the oven method, I gently warm the oven to its lowest setting, turn it off, and leave only the oven light on. I pour the buttermilk into a covered casserole dish, wrap it in a thick towel, and place it in the warm oven for 6 to 8 hours. After that, I strain it through a clean kitchen towel or cheesecloth in the refrigerator for about 6 hours, then store it chilled.

Servings And Timing

This recipe makes about 1¾ to 2 cups of quark.

Prep time is about 5 minutes.
Incubation time ranges from 6 to 12 hours, depending on the method.
Drain time is about 6 hours.
Total time is roughly 18 hours.

Variations

I sometimes drain the quark for a shorter time when I want a softer, yogurt-like texture. For a thicker, spreadable version, I simply let it drain longer. I also enjoy mixing in chopped fresh herbs, a bit of salt, or honey and fruit, depending on whether I’m going savory or sweet.

Storage/Reheating

I store homemade quark in an airtight container in the refrigerator. I always use it within a few days for the best flavor and texture. Since this is a fresh cheese, I never reheat it directly, but I often bake with it or stir it into warm dishes without any issues.

FAQs

Can I Make Quark Without Live Cultures?

I’ve learned that live cultures are essential. Without them, the buttermilk won’t properly thicken or develop the right flavor.

How Thick Should Quark Be?

I decide this based on how long I drain it. Less draining gives me a creamy texture, while longer draining makes it thicker and more spreadable.

Is Quark The Same As Cottage Cheese?

I don’t consider them the same. Quark is smoother, milder, and creamier, without the curds found in cottage cheese.

Can I Use Homemade Quark For Baking?

I use it all the time in baking, especially for German-style cheesecakes. It gives baked goods a soft, creamy texture.

Can I Substitute Quark If I Don’t Have Time To Make It?

When I’m in a hurry, I use Greek yogurt as a substitute, knowing the flavor will be a bit tangier and the texture slightly different.

Conclusion

Making quark at home is one of those simple kitchen skills I truly enjoy. With just buttermilk and time, I get a versatile fresh cheese that reminds me of traditional German cooking and works in countless recipes. Once I started making it myself, it became a regular part of my kitchen routine, and I always try to keep some on hand.