Oma's Homemade Quark Cheese

➤ by Oma Gerhild Fulson

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 and required in so many German recipes.

My favorite way of making Quark

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. 

Or, you can use your oven ...

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 culture.
• 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).
• Wrap your lidded casserole dish in a thick bath towel and keep in oven for 6-8 hours, with only the oven light on (and the oven turned off!)
• 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.

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, 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
• Use in baking that traditional German cheesecake!
  

Oma says,

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, the real Quark, is the best!

Ready to make some Quark?

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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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