Quark Cheese
Discover the joy of homemade *Quark Cheese*, a creamy and versatile dairy delight that's surprisingly easy to make at home! This traditional European cheese is crafted from just three simple ingredients—whole milk, tangy buttermilk, and a splash of white vinegar or lemon juice. With minimal prep time and a bit of patience as it curdles and drains, you'll create a fresh, mildly tangy cheese perfect for both sweet and savory dishes. Whether you're spreading it on toast, stirring it into dips, or using it as a base for cheesecakes, quark is as adaptable as it is delicious. Plus, making it from scratch ensures fresher flavors and the satisfaction of a homemade touch. Try this recipe today and elevate your cheese game with a homemade spin on a European classic!
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Recipe Information
Ingredients
- 4 liters Whole milk
- 1 cup Buttermilk
- 2 tablespoons White vinegar or lemon juice
Instructions
Pour the whole milk into a large, heavy-bottomed pot and place it over medium heat. Slowly heat the milk to 80°C (175°F), stirring occasionally to prevent it from scorching on the bottom.
Once the milk has reached the desired temperature, remove it from the heat. Stir in the buttermilk and let the mixture sit for 10 minutes without disturbing it.
Add the white vinegar or lemon juice to the milk mixture and stir gently to combine. You should notice the milk beginning to curdle. If it does not curdle immediately, allow it to sit for a few more minutes.
Cover the pot with a clean kitchen towel and let it rest at room temperature for 12 hours or overnight. This will allow the curds to fully separate from the whey.
After the resting period, line a colander with a double layer of cheesecloth and place it over a large bowl to catch the whey. Pour the curdled mixture into the colander to strain out the liquid.
Gather the edges of the cheesecloth and tie them together to form a bundle. Hang the cheesecloth bundle over the sink or a deep bowl to allow excess whey to drain. Let it hang for 2-4 hours, depending on how thick you want your quark cheese to be.
Once the desired consistency is reached, transfer the quark cheese to an airtight container and refrigerate. It can be stored for up to 7 days.
Nutrition Facts
Calories |
2673 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.1 g | 180% | |
| Saturated Fat | 81.4 g | 407% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 1825 mg | 79% | |
| Total Carbohydrate | 202.9 g | 74% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 210.3 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 48.6 mcg | 243% | |
| Calcium | 5356 mg | 412% | |
| Iron | 0.1 mg | 1% | |
| Potassium | 6520 mg | 139% | |
*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.
