German Quark
Discover the creamy delight of homemade German Quark with this simple, two-ingredient recipe that brings authentic European flavor to your kitchen. Made with whole milk and buttermilk, this tangy, protein-rich dairy staple is as versatile as it is delicious. Through a natural fermentation process and gentle straining, you'll achieve a luscious, custard-like consistency perfect for spreading, baking, or blending into desserts and dips. With minimal active prep time and a touch of patience, this traditional German recipe offers a wholesome, homemade alternative to store-bought versions. Whether you’re crafting a savory dip or a decadent cheesecake, this easy-to-make Quark will quickly become a beloved addition to your culinary repertoire.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 100 milliliters Buttermilk
Instructions
In a large pot or container, combine 1 liter of whole milk and 100 milliliters of buttermilk. Stir thoroughly to mix the cultures in the buttermilk with the milk.
Cover the pot with a clean kitchen towel or plastic wrap, leaving it at room temperature. Allow it to sit undisturbed for 12 to 24 hours, or until the mixture thickens into a custard-like consistency. This is the fermentation stage.
Once the mixture has thickened, preheat your oven to its lowest setting (typically 50°C or 120°F) or use the 'keep warm' feature. Turn off the oven before proceeding to the next step; it should just be slightly warm.
Transfer the pot with the thickened mixture into the warm oven. Allow it to sit for 2 hours. This gentle warming will help set the curds and whey further.
Remove the pot from the oven. Place a fine-mesh strainer or a colander lined with cheesecloth over a large bowl.
Pour the thickened mixture carefully into the cheesecloth-lined strainer. Let it drain for 1 to 2 hours, or until the desired consistency is achieved. For thicker Quark, let it drain longer.
Once drained, transfer the Quark into a clean bowl and discard the whey or save it for other uses (such as in baking or smoothies).
Refrigerate the Quark for at least 1 hour before serving to chill and set fully. Store in an airtight container in the refrigerator for up to 5 days.
Enjoy your German Quark as a spread, in desserts, or as a base for savory dips.
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 21.1 g | 106% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 52.8 g | 19% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 54.6 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 12.7 mcg | 63% | |
| Calcium | 1387 mg | 107% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 1686 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
