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Quark (Homemade Cheese)

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Homemade quark is a soft, creamy, and mildly tangy cheese made with just milk and buttermilk. It’s perfect for spreading, using in desserts, or savory dishes. The process is simple and results in a versatile cheese with a rich flavor.

Ingredients

2 cups milk

½ cup buttermilk

Instructions

  1. Heat the milk: Pour the milk into a saucepan and gently heat it over medium heat until it reaches about 180°F (82°C), or just below boiling point. Stir occasionally to prevent scorching.
  2. Add the buttermilk: Once the milk is heated, remove it from the heat and stir in the buttermilk.
  3. Let the mixture set: Cover the saucepan and place it in a warm spot for 12-24 hours. The longer it sets, the thicker and tangier the quark will be.
  4. Check the consistency: After 12-24 hours, check the milk mixture. It should be thickened with curds and whey. Let it sit longer if necessary.
  5. Strain the quark: Line a fine mesh strainer with cheesecloth and place it over a bowl. Pour the curds and whey into the strainer to drain. Save the whey for other uses.
  6. Finish and chill: Once drained, transfer the quark to a container and refrigerate it for a few hours to firm up.
  7. Serve: Once chilled, your homemade quark is ready to use! Enjoy it on bread, in dips, or in various dishes.

Notes

For a savory twist, add finely chopped herbs like chives or dill to the quark.

To make sweet quark, mix in honey or vanilla extract.

For thicker quark, allow it to drain longer or strain it overnight.

Nutrition

Find it online: https://justsosavory.com/quark-homemade-cheese/