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 How to Make Quark Cheese

Quark is a German favorite I use in baking, spreads, & more. Thankfully it's easy to make since I can't buy it here.

Ingredients:

1 quart (0.95 litres) buttermilk with live cultures

Instructions:

Using a Greek Yogurt Maker:

• Pour buttermilk into Greek yogurt maker container. Cover and set for 12-hour incubation.
• Pour into a sieve set into another container and let the quark drain in the fridge for about 6 hours.
• Store the finished quark in a covered container in the fridge.

Using an oven if the temperature will go low enough:

• Preheat your oven to its absolute lowest setting, no more than 150°F (65°C), then turn off the oven, turn on oven light, and then let the oven cool slightly.
• Pour cultured buttermilk (see note) into a large casserole dish. Cover with lid.
• Wrap your covered casserole dish in a thick bath towel and keep in oven for 6 to 8 hours, with only the oven light on and the oven turned off! The buttermilk must never get warmer than 120°F! 
• Line a large colander or sieve with a clean kitchen towel. Pour the buttermilk into it. Put the lined colander in the fridge to drain for about 6 hours.
• Store the finished quark in a covered container in the fridge.

Notes/Hints:

• IMPORTANT! Ensure that your buttermilk has active or live cultures.
• Make sure you turn the oven off after it's been preheated to 150°F. If it gets too warm, the buttermilk cultures will die ... and no quark! The actual buttermilk must NOT get warmer than 120°F.
• Use the remaining liquid whey to make my easy and delicious artisan bread.
• Use this homemade quark cheese to make a traditional German-style cheesecake!

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Recipe updated May 2, 2026