Homemade Quark
It may have a funny name, but this soft cheese is seriously good. Similar to cream cheese, quark is quite versatile. It's a great base for cheesecakes and mousse and delicious in parfaits in place of yogurt.
Ingredients
- 2 cups whole milk
- 1/2 cup low-fat cultured buttermilk
Instructions
In a heavy bottom sauce pan, bring whole milk to a simmer. Stir frequently to avoid burning on the bottom.
Cool whole milk to room temperature (about 70 degrees). Once milk has been cooled, stir in 1/2 cup of buttermilk.
Transfer to a glass bowl and cover. Let this mixture sit at room temperature for 24 hours. The mixture will thicken to a Greek yogurt consistency.
Transfer the mixture again to a cheesecloth-lined strainer over a bowl to catch whey run off. Place this into the refrigerator so it may drain overnight. The finished consistency will be thick like Greek yogurt and slightly sticky to the touch.
Store in the refrigerator for up to 4 days covered.
Nutrition Information
Serving size: 1/2 cup
Calories: 140
Carbohydrate: 12g (4%)
Protein: 8g (16%)
Total Fat: 6g (9%)
Saturated Fat: 3.5g (18%)
Trans Fat: 0g
Cholesterol: 20mg (7%)
Sodium: 200mg (8%)
Dietary Fiber: 0g (0%)
Calcium: 30%
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Recipe Reviews (4)
This is wonderful. I can’t wait to make it.
Seems similar to what my Lithuanian Grandma made…was eaten with a spoon and always very dark sliced bread absolutely slathered with butter.
There use to be an Andrulis family (farm) Mich,Ill or Wisconsin who made a similar cheese that was a heart shape after being strained in cheese cloth. Anyone have info on this…
Can you advise how much this recipe makes? I would like to try some old German recipes I have and don’t know how much this yields.
Thank you !
Hi Debbie, this recipe makes a total of 1 cup. We’ve updated that information in the recipe – thank you for reaching out! Good luck with your German recipes!