Ingredients
- 1 quart buttermilk with live cultures
Instructions
- Yogurt Maker Method: Pour the buttermilk into the yogurt maker container and cover. Incubate for about 12 hours until thickened. Transfer to a sieve set over a bowl and drain in the refrigerator for about 6 hours or until it reaches your desired consistency.
- Oven Method: Warm the oven slightly, then turn it off and leave only the oven light on. Pour the buttermilk into a covered casserole dish, wrap it in a towel, and place it in the oven for 6–8 hours. Strain through a clean towel or cheesecloth in the refrigerator for about 6 hours until desired thickness is achieved.
- Transfer the finished quark to an airtight container and refrigerate. Use within a few days.
Notes
- Use buttermilk with live cultures—this is essential for proper fermentation.
- Drain longer for a thicker, spreadable quark or less for a creamy, spoonable version.
- Flavor with herbs for savory dishes or honey and fruit for sweet spreads.
- Great for baking—especially German-style cheesecakes.
- Substitute with Greek yogurt in a pinch, but note the difference in texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Dairy
- Method: Fermentation
- Cuisine: German
- Diet: Gluten Free
Nutrition
- Serving Size: 1/4 cup
- Calories: 50
- Sugar: 3g
- Sodium: 40mg
- Fat: 2g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 10mg
