Homemade Quark Recipe
There are different ways of preparing homemade quark. I tried several methods with variations of the ingredients but like this recipe the best. A great flavor and consistency. This homemade quark recipe is prepared with milk and buttermilk. It makes about 400g – 450g (14.1oz – 15.87oz) of quark.
- 1 l (1.05 qt) of whole milk
- 500 ml (16.9 oz) of buttermilk (do not use low fat buttermilk)
Preparation of homemade quark recipe:
Use a Pyrex dish that has a glass lid. Pour in the milk and mix with the buttermilk. Cover with lid and let it stand for about two days at room temperature. Preheat the oven to 35°C – 100°F.
Take the lid off the glass dish and place the mixture on the lowest rack of your oven for about two hours. Take it out and transfer the milk mixture to a sieve lined with a cheesecloth or a kitchen towel (which I prefer) and sits over a bowl.
If your oven temperature doesn’t go as low as 35°C – 100°F, place the glass dish with the milk mixture for about two hours in warm water. Use a thermometer to check the temperature. When the water cools down, fill it up with more warm water until it has reached the recommended temperature again. Continue the same as with the oven method.
Lift the corners of the cheesecloth or kitchen towel and twist them until you have a kind of sack. Make sure not to press too hard because the cheese will come through. Let the cheese drain for about two hours. If the quark is too dry, add some of the whey to it. If it is still too wet, let it drain a little longer. You also could add some whipping cream to the finished quark. Your quark is ready to be chilled in the refrigerator.
You could serve the quark in the morning for breakfast. Spread it on your toast and top with your favorite marmalade or jam or add some fruits to it. Add chives and salt to serve it with boiled potatoes. It is also great to use it in cheesecakes or Oma’s Vanilla Cheese Pudding dessert.