I really enjoy making this homemade German quark because it turns two everyday ingredients into something incredibly creamy and versatile. I like how fresh it tastes and how easily it fits into both sweet and savory recipes. Every time I prepare it, I appreciate how simple and traditional the process feels, even though the result is something I usually associate with European kitchens.
Why You’ll Love This Recipe
I like this recipe because it is straightforward and reliable, even for someone who has never made fresh cheese before. I don’t need special cultures or equipment, and most of the work happens naturally while the milk rests. I also love how flexible the final texture is, since I can make it soft and creamy or a bit firmer depending on how long I let it drain. It feels rewarding to make such a classic ingredient at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
8 cups non-homogenized milk
1/2 cup buttermilk
Directions
I begin by pouring the milk into a medium to large pot and slowly heating it on the stove until it reaches about 86°F. I stir occasionally so the milk heats evenly and doesn’t scorch.
Once the milk reaches the right temperature, I whisk in the buttermilk and remove the pot from the heat right away. I place the lid on top, leaving it slightly cracked, and move the pot to a warm place in my home.
I let the mixture sit undisturbed for 24 to 36 hours. During this time, the milk thickens gradually. If my kitchen is cooler, I usually let it rest closer to the full 36 hours until I see a clearly thickened consistency.
When the milk has thickened, I set a strainer over a large bowl and line it with a clean, lint-free dish towel. I carefully pour the thickened milk into the towel and loosely tie the ends together to keep everything clean.
I let the quark drain for about 1.5 hours, emptying the collected liquid from the bowl if needed. After draining, I gently squeeze the towel to remove extra moisture. I then open the towel, check the texture, and adjust it if necessary by squeezing more or adding a little liquid back in.
Servings And Timing
I usually end up with about 2 cups of finished quark from this recipe. The hands-on time is roughly 20 minutes, while the resting and draining process takes between 24 and 36 hours. I like planning ahead so the waiting time fits easily into my schedule.
Storage/Reheating
I store the quark in an airtight container in the refrigerator. It stays fresh for about 4 to 5 days. Since it is a fresh dairy product, I don’t reheat it on its own, but I use it cold or let it sit briefly at room temperature before adding it to recipes.
FAQs
What Is German Quark Similar To?
I find quark similar to a cross between Greek yogurt and soft cream cheese, but lighter and less rich.
Can I Use Different Milk Fat Levels?
I like using milk with 1.5% to 3.25% fat, depending on how rich I want the final quark to be. The key point for me is avoiding homogenized milk.
How Do I Know When The Milk Is Ready?
I look for a noticeably thickened, yogurt-like consistency before moving on to the draining step.
What If My Quark Is Too Dry?
If I accidentally drain it too long, I simply mix a small amount of the drained liquid back in until the texture feels right.
How Do I Use Homemade Quark?
I enjoy it with fruit, mixed with herbs, or as an ingredient in baking, especially in cheesecakes and pastries.
Conclusion
I love making this homemade German quark because it brings a traditional, comforting ingredient into my everyday cooking. The process is simple, the ingredients are minimal, and the result is something I can use in so many ways. Once I started making quark at home, it quickly became a regular part of my kitchen routine.
This homemade German quark recipe uses just milk and buttermilk to create a creamy, mild fresh cheese that’s perfect for both sweet and savory dishes. With no special equipment or cultures required, it’s an easy way to bring a traditional European staple into your kitchen.
Total Time:36 hours
Yield:2 cups
Ingredients
8 cups non-homogenized milk
1/2 cup buttermilk (with live cultures)
Instructions
Pour milk into a medium to large pot and slowly heat it over low heat until it reaches 86°F (30°C), stirring occasionally.
Remove from heat and whisk in the buttermilk.
Cover the pot with a lid, leaving it slightly ajar, and place it in a warm spot in your kitchen.
Let the mixture sit undisturbed for 24 to 36 hours, until thickened to a yogurt-like consistency.
Set a fine-mesh strainer over a large bowl and line it with a clean, lint-free dish towel.
Pour the thickened mixture into the towel, gather the ends, and tie loosely to contain the quark.
Let it drain for about 1.5 hours, or until the desired consistency is reached. Discard or save the whey if desired.
Optionally, squeeze gently to remove excess liquid or mix some whey back in to adjust texture.
Transfer quark to an airtight container and refrigerate until ready to use.
Notes
Use milk with 1.5–3.25% fat for best results; avoid homogenized milk.
Longer resting time in cooler kitchens improves thickening.
Drain less for creamy quark or more for a spreadable version.
Store in fridge for up to 5 days. Do not freeze or reheat.
Use in baking, spreads, or enjoy with fruit or herbs.
