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.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dairy
- Method: Culturing
- Cuisine: German
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 60
- Sugar: 3g
- Sodium: 35mg
- Fat: 2.5g
- Saturated Fat: 1.5g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 10mg
