The Germans love quark! Quark is so popular in Germany that it accounts for almost half of that country’s total cheese production. The word means “curds” and it is a cow’s milk cheese, almost identical to Fromage Blanc, but is whipped before packaging and has a slightly higher fat content. Quark can be eaten like yogurt, blended with fruit or jam. It is also a common ingredient used in filled pastries, savory and sweet sauces, spreads, souffles and cheesecakes. It is the best snack and tastes delicious. Unfortunately it has not found the way into the American supermarkets. But I can assure you it is super easy to make.
I found a quark/yoghurt maker machine online that is very convenient. I love these quark or yoghurt making machines. You fill in the milk or for quark buttermilk and in some hours the quark or yoghurt is done.
Click here for the quark maker to check it out online
Your utensils need to be very clean; unwanted bacteria can mess up the process. You can sterilize all utensils with boiling water before starting with the preparation.
German Quark Cooking Instructions
1. In a glass or ceramic bowl mix 50ml buttermilk (high fat) and 1 l milk; don’t use fat-free milk. The best is 2% and more, and preferably organic milk. Stir with a wooden spoon. Cover it with a clean kitchen towel and let it stand at room temperature (20 C) for 24 hours. Do not move the bowl. The milk will become thick.
2. Next day pre-heat the oven to 50 C, turn it off and place the bowl uncovered on the middle of the oven; let it there for 45 minutes with closed door. The milk becomes similar to yoghurt.
Now the whey splits from the quark. Don’t’ be surprised of the color, the whey is yellowish-green in color.
3. Line colander with cheesecloth or kitchen cloth and place it over a big bowl. Pour clotted milk into cheesecloth; pull edges of cheesecloth over the top, tie it Let it stand for 1.5 hours at a cool place or as long it needs to get the liquid out.
The quark will be in the kitchen cloth. Put the quark into a bowl – it is done.
This quark is similar to the one you can buy in the German supermarkets with 40% fat. If you want less fat you would use milk with less fat but never use.