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.
Here's what I use to make Quark ... a Greek Yogurt Maker.
Then there's Quarkkuchen ... so click on the photo to take a peek.
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!
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.Dash Greek Yogurt Maker ... It really makes the BEST Quark in such a quick and easy way. And, Quark makes the BEST German cheesecake.
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.
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Homemade Quark Recipe
Recommended by Chef Glenn
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