How To Make Quark Cheese 

by: Gerhild Fulson  / Oma Gerhild shares easy, authentic German recipes you can trust, rooted in family tradition and featured in her cookbooks.

Published: November 6, 2016, Updated: May 2, 2025

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

Jump to recipe ⇣

Homemade Quark Cheese is perfect on its own, mixed with herbs or fruits, or used for baking such as the German Cheesecake.

Quark is hard to find outside of Europe, but thankfully it’s easy (and cheap) to make at home. I’ll show you two simple methods I use and once you try it, you’ll see why I always try to keep some on hand. There are so many tasty ways to use it!

Top Tips for Best Results

1. Watch That Temperature: The buttermilk must NOT get warmer than 120° F
2. Drain to Your Liking: Less time for creamy, longer for thick and spreadable
3. Store It Right: Keep in an airtight container in the fridge and use within a few days

What Is Quark?

Quark is a fresh dairy product made by warming soured milk and straining it. It’s smooth and creamy like thick yogurt, with a mild, plain taste and perfect for both sweet and savory German dishes.

In Germany, quark isn’t the same as cottage cheese, even though the names often get mixed up. It’s a staple in baking and a must-have in my kitchen!

Quark, Greek Yogurt, or Regular Yogurt?

I get asked all the time if quark is the same as Greek yogurt or even regular yogurt. They’re all creamy and spoonable, but they’re not quite the same.

• Quark is what's used in Germany. It’s made by gently warming soured milk, then straining it—no added cultures needed. It’s mild in flavor, smooth in texture, and naturally very low in fat (usually under 1%). It’s also easier on digestion for many people.
• Greek yogurt is thicker and tangier because it’s strained and made with live cultures. It’s high in protein like quark, but usually higher in fat and has a sharper taste.
• Regular yogurt is the most liquid of the three. It’s usually not strained, so it’s looser and more tart. Great for breakfasts or smoothies, but not a good swap when baking something like a proper German cheesecake.

When it comes to baking, especially German recipes, quark wins every time for me. It’s creamy, mild, and gives the best texture. But if you’re in a pinch, Greek yogurt is the next best thing. Just know the flavor and texture won’t be quite the same.

2 Ways How to Make Quark

(Find the printable recipe with measurements in the recipe card below.)

Making quark at home is very economical. The only ingredient you need is buttermilk.

• Always ensure your buttermilk has active cultures.

Buttermilk costs less than $2.50 per quart where I live and makes about 1¾ - 2 cups of quark.

There are all sorts of recipes for homemade quark, but these two super easy methods I'm about to share with you yield absolutely amazing results!

1) Use a Greek Yogurt Maker

Using my Dash Greek Yogurt Maker is one of my favorite ways to make quark. If it's not available, this one is a great alternative. Not only is it great for making Greek yogurt, it's also fantastic for making quark ... and definitely worth the cost of buying!

• To make deliciously low-fat quark, simply pour 1 quart (4 cups) buttermilk (with live cultures) into the Greek yogurt maker container. Cover and set it for a 12-hour incubation.

• Pour the quark into a sieve that is set into another container and let it drain in the fridge for about 6 hours.

• Store the finished product in a covered container in the fridge.

How to make Quark showing a collage of step-by-step method using Greek Yogurt Maker and buttermilk

2) Use Your Oven. No Special Equipment Needed!

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

• Always ensure your buttermilk has active cultures.
• Preheat your oven to its absolute lowest setting, turn on the oven light, and then let it cool slightly. (At my oven's lowest setting of 150°F, that means about 20 minutes).
• Pour cultured buttermilk into a large casserole and cover with a lid.
• Wrap your lidded 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!
• Strain quark through a cheese cloth or clean tea towel to desired consistency.
• Store the finished quark in a covered container in the fridge.

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

How to Use Leftover Whey

Whey is the liquid remaining after the buttermilk has been curdled and strained. The longer you allow the quark to drain, the more whey you get. But don't throw it out! Whey can be used in all sorts of ways:

• Use whey to cook pasta, potatoes, oatmeal, or rice
• Use in place of water when you’re making soup or stew for an extra rich broth
• Can be substituted for milk or water in most baked good recipes (bread, pancakes, muffins, etc.)
• It is fantastic in my easy no-knead artisan bread recipe
• Use it to make homemade ricotta cheese
• Use it in your smoothies for some extra protein

From Oma's heart to your table

Complete your set today - order now!

Using Your Homemade Quark Cheese

• Mix a bit of honey into it and serve it with your muesli or cereal

• Top a baked potato with it along with a sprinkle of chives and a drizzle of flax oil

• Use it instead of yogurt or sour cream in your salads, such as my creamy German cucumber salad

• Mix together with honey and fresh berries or other fresh fruit for dessert

• Spread it on your sandwiches

• Use plain quark as a base for chip and veggie dip

• Use in baking that traditional German cheesecake

Print Recipe ♥ Save Recipe

 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.

Prep Time:

5 minutes

Incubation Time:

12 hours

Drain Time:

6 hours

Total Time:

18 hours 5 minutes

Servings:

1¾ - 2 cups

---

Ingredients:

1 quart (0.95 l) 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!

*  *  *  *  *

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

Recipe updated May 2, 2025

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. 

Join Oma's Kaffeeklatsch

Come for coffee & cake (virtually!), & you’ll discover new things about German food, recipes, & all things German.

 

Get my “Top 10 Favorite German Recipes” ebook & more … all delivered free right to your inbox from me, Oma Gerhild 🥰

 

Email address

First name

CLICK TO JOIN NOW

Thanks for joining!

Keep your eyes on your inbox for my email. 

---

Follow Oma on Social Media:

instagramyoutubefacebookpinterest

Comments?  Questions?

You can leave a comment about this recipe or ask a question...

Pop right over to my private Facebook group, the Kaffeeklatschers. You'll find thousands of German foodies, all eager to help and to talk about all things German, especially these yummy foods. 

Meet with us around Oma's virtual table, pull up a chair, grab a coffee and a piece of Apfelstrudel, and enjoy the visit.

Recent Articles

• 
• 

1. One-Pan Roasted Chicken and Vegetables: Oma's Brathähnchen

   Jul 10, 25 08:07 PM

   
   This one-pan Brathähnchen is my easy German roast chicken ... crispy, juicy, and perfect for lazy weekends or cozy dinners.

   Read More

2. Mutti's Lamb Stew With Green Beans (Lammeintopf Mit Bohnen)

   Jul 10, 25 08:02 PM

   
   Here's my recipe for lamb stew with a traditional German twist ... hearty, simple, and full of flavor. A one-pot comfort dish just like my Mutti used to make.

   Read More

3. Oma's German Pork Chops – Düsseldorfer Schweinekotelett Rezept

   Jul 10, 25 07:48 PM

   
   Fall in love with these German Pork Chops ... Oma Gerhild’s mustard‑coated, creamy‑sauced Düsseldorfer Schweinekotelett made with love.

   Read More

Let's connect...

From Oma's heart
to your table

Complete your set today - order now!

More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.