You can easily make quark yourself, whether low-fat quark or cream quark. The fat content is determined by the fat content of the milk. Just give it a try.
make cream cheese
For very creamy quark, you can simply use a liter of cream instead of whole cow’s milk for the recipe.
Fast variant
If you need it to be particularly quick, you can use 3 tablespoons of the juice of a freshly squeezed organic lemon instead of buttermilk to sour. To do this, first heat the milk in a saucepan to hand warmth, stir in the lemon juice and, after cooling down, leave the milk to rest for a good four hours, covered with a kitchen towel.
Once the curds have separated from the whey, continue as above and drain in a colander and cloth.
What can you do with Quark?
Quark can be enjoyed on its own as a spread or with herbs. It also cuts a fine figure as a sweet snack or breakfast with fresh fruit and chopped nuts as a topping and is filling at the same time.
Spicy with spices, for example as a dip for boiled potatoes or in quiches, it is used. When baking, it is an indispensable ingredient in many German cakes. For example in the classic quark cake, in quark balls or tangerine quark cake.
But quark desserts are also popular, such as strawberry quark or currant quark with cream.
In the popular quark-oil dough, it is the basis for delicious bases and cakes.
durability
Homemade quark will keep in an airtight container in the fridge for a week.
Also try natural yoghurt, skyr and discover all our recipes for different homemade cream cheeses.
Just make cottage cheese yourself
Monitor stays on
- 1 L pasteurized fresh cow milk
- 250 ml buttermilk, to sour
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give milk and the buttermilk in a bowl and mix well together. Cover the milk mixture with a clean tea towel and let it rest at room temperature of around 20 °C for two days. During this time, the lactic acid bacteria do their job.
- If you just sour milk take, continue from the next step.
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After these days, heat the oven briefly (5 minutes) and switch it off again. Place the milk mixture in the oven for about half an hour. The curd forms in the warm environment and separates from the liquid whey.
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Next, place a large enough strainer on a bowl and line it with the clean cheesecloth (or alternative). Pour all of the milk mixture and curds together into the colander. Tie the ends of the towel tightly together over the top and allow the whey to drain into the bowl for up to 2 hours.
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You can determine the consistency of the quark yourself. It becomes more solid and crumbly the longer the whey drips off.Finally, gently squeeze out the quark in the cheesecloth. You now have the finished quark in the cloth and the whey in the bowl.
- For cream quark, simply stir cream into the quark to make it creamier.
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Take the quark out of the cloth, it is now ready to eat. Now you can eat it immediately, pour it into a sterilized glass jar or process it further.
