Oma's Homemade Quark Cheese❤️

➤ by Oma Gerhild Fulson

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Making homemade quark is about the only way you can enjoy German treat 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 methods 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.

1.  Quark using a Greek Yogurt Maker ...❤️

Ingredients:

• 1 quart buttermilk (4 cups)

Instructions:

• 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.
  

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

Ingredients:

• 1 quart buttermilk (4 cups)

Instructions:

• 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!

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I like using my Dash Greek Yogurt Maker. It's such an easy way to make, not only Greek yogurt, but also Quark ... and definitely worth the cost of buying! Buttermilk costs less than $2.50 per quart here and makes about 1¾ - 2 cups quark. 

Using Your Homemade Quark Cheese

• Add a bit of heavy cream and/or sour cream to the quark to thin it a bit, season with salt and pepper, add a bit of finely chopped onions and freshly chopped chives. Serve with potatoes, boiled in their jackets (Pellkartoffeln). A favorite in Saxony.
• Mix a bit of honey into it and serve it with your muesli or cereal
• Top a baked potato with it, sprinkle chives over and a bit of flax oil
• Use it instead of yogurt or sour cream in your salads, such as cucumber salad
• Mix together with honey and berries for dessert

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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