Homemade Quark Recipe

German Cheesecake with Homemade Quark served on a plate with blackberries

Making homemade quark is about the only way you can enjoy German cheesecake like this one in many parts of the world. Why? Because, quark is often not available to buy outside of Germany. But, you'll find it so easy to make. In fact, I'll show you two ways to make it. Both ways are inexpensive as well :)

Quark is usually a fermented milk product, classified as a fresh cheese, similar to sour cream and yogurt, yet different! Delicious in so many German recipes.

Quark using a Greek Yogurt Maker ...


  • 1 quart buttermilk (4 cups)


  • Pour buttermilk into Greek Yogurt Maker container. Cover and set for 12 hour incubation.
  • Pour into sieve set into other container to drain in fridge for about 6 hours (catching whey to use for artisan bread!).
  • Store the quark in a covered container in the fridge.

Here's what I use to make Quark ... a Greek Yogurt Maker

Not only will this make wonderful creamy Greek yogurt, but when you use buttermilk, you end up with ...

wonderful QUARK!

Really. It's that easy. 

Quark that you can use to make German cheesecake or layer in a bowl with honey and fruit for dessert.

Then there's Quarkkuchen ... so click on the photo to take a peek. 

Quark using the oven ... if the temp will go low enough!


  • 1 quart buttermilk (4 cups)


  • Pour buttermilk into a large casserole. Cover with lid.
  • Put covered casserole into oven and turn on to no more than 150°F. Leave it there at least 8 hours or overnight.
  • Line a large sieve with a clean cloth. Pour the 'cultured' buttermilk into it. Let it sit to drain in the fridge for about 6 hours. Use the whey to make artisan bread!
  • Store the quark in a covered container in the fridge.

NOTE: do not attempt to do this unless you KNOW your oven will stay at less than 150°F. If it gets too warm, the culture will die ... and no quark!

Important Note when using Oven:

One of our readers and Facebook fans, Carmen McDermott, passed on these important tips regarding making your own quark using the oven method:

  1. Always ensure your buttermilk has active culture.
  2. Preheat your oven at its absolute lowest setting, turn on oven light and then let cool slightly. (At my oven's lowest setting of 150°F, that means about 20 minutes).
  3. Wrap your lidded casserole dish in a thick bath towel and keep in oven for 6-8 hours, with only the oven light on.
  4. Strain quark through cheesecloth to desired consistency.

Carmen says that she's used this method at least a dozen times and it has never failed her.

Personally, I like using the Greek yogurt maker. It's such an easy way to make this and definitely worth the cost of buying! Buttermilk costs less than $2.50 per quart and makes about 1 3/4  - 2 cups quark. 

Homemade Quark Recipe ... so easy
Here's the Greek yogurt maker I use: Dash Greek Yogurt Maker ... It really makes the BEST Quark in such a quick and easy way. And, Quark makes the BEST German cheesecake.

Recipes using Homemade Quark

Oftentimes, for recipes on this website that normally use quark, I've substituted other variations. Sometimes it's a mix of ricotta and sour cream. Other times, it's using drained Greek yogurt. But, using the real-deal is the best!

If you've been making quark in a different way, do let me know. I know there are ways of making this with rennet and whole milk, but I have yet to find someone who actually has made it this way.

I only like to promote recipes that I know have been used successfully. So, if you have one, do let me know! I'd love to share it here with others as well. 

More German Recipes ...

German Cake Recipes
German Dessert Recipes

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