Recipe By Darin R. Molnar
Rating
Published Aug 25th
Prep 5m Cook 15m Additional 16h Ready In 16h 20m
Servings 2 Cups Calories 73.3

I discovered Quark at a farmers market and instantly fell in love, but it’s been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.

Recipe Ingredients

  • 2 cups milk
  • ½ cup buttermilk

Cooking Directions

  1. 1 Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
  2. 2 Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.

Nutrition Facts

  • Calories 73.3
  • Carbohydrate 7.2 g
  • Cholesterol 11 mg
  • Fat 2.7 g
  • Protein 5 g
  • Saturated Fat 1.7 g
  • Sodium 82.2 mg
  • Sugar 7.2 g

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Chef's Notes

Be sure to let it cool to room temperature before whisking in the buttermilk or you will end up with a curdled, hot mess!

Reviews

  1. Of all the recipes I've found to make quark this is the easiest and yields a great product. A word of caution: using ultra-pasturized milk from the store gives mixed results. I've been using powdered milk lately and the results so far are excellent!
  2. The first time I made this, it was for a cheesecake I planned on making, and it came out perfectly. However, I recommend that rather than letting the simmered milk cool to room temp before adding the buttermilk, you should add it when it is still slightly warm. The formation of curds is supposed to - Read more ...
  3. This recipe worked great with the only modification being that I had to let it stand longer after adding buttermilk. I live in cold climate and my buttermilk and milk mixture took two days to solidify properly. Also, make sure to drain off whey long enough to get authentic quark flavor and texture. Now I - Read more ...
  4. I followed the directions using homemade buttermilk ( i don't mean that I have a cow! I mean I've made buttermilk from a starter I've been using continuously for about a year) About 2/3 of the final product is whey but that's okay very useful stuff. I strained in cheese cloth squeezed a bit then - Read more ...
  5. Made this cheese according to directions. After the recommended time I strained the thickened liquid but almost all drained through the cheesecloth. I've made cheese before so I thought it should at least have some solidity when draining the whey through the cheesecloth. I then left the mixture for two days at room temperature; then - Read more ...
  6. I fell in love with Quark on a recent trip to Germany. Not being able to buy it here at home I set out to learn how to make it on my own. This recipe turned out perfect. It tastes exactly like what I had in Germany. I will be making this again and again.
  7. I am German, living in the US, and I was very excited to try this. I left it on the counter over night, and in the fridge all day. What I ended up with is sour cream. I followed the recipe exactly. So now here's my dilemma, how do I rate it? If I judge - Read more ...
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