Quark (Homemade Cheese) Recipe

Cook Time: 15 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 4 servings:

• 2 cups milk
• cup buttermilk

Directions

Step 1: In a saucepan, bring the milk to a simmer. Once simmering, remove the pan from the heat and allow the milk to cool to room temperature.

Step 2: Whisk the buttermilk into the cooled milk until fully combined.

Step 3: Let the mixture sit at room temperature for 8 hours or overnight.

Step 4: After the resting period, strain the mixture through cheesecloth set over a bowl. Store the strained liquid in the refrigerator for 8 more hours or overnight.

Cook's Note

Be sure to let the milk cool to room temperature before whisking in the buttermilk. If the milk is too hot, the mixture will curdle, which can lead to undesirable results.

Nutrition Facts (per serving)

• Calories: 73
• Fat: 3g
• Carbohydrates: 7g
• Protein: 5g

Nutrition Breakdown

Servings Per Recipe: 4

Amount Per Serving	% Daily Value*
Total Fat: 3g	3%
Saturated Fat: 2g	9%
Cholesterol: 11mg	4%
Sodium: 82mg	4%
Total Carbohydrate: 7g	3%
Total Sugars: 7g	-
Protein: 5g	10%
Vitamin C: 1mg	1%
Calcium: 178mg	14%
Iron: 0mg	1%
Potassium: 229mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin of Quark

Quark, a soft and creamy cheese with a mild taste, is a staple in many European kitchens, especially in Germany, Austria, and Eastern Europe. Its roots can be traced back to ancient times, with early mentions of similar curd cheeses in Germanic and Slavic cultures. Historically, quark was often made in home kitchens, using simple, natural ingredients like milk and buttermilk. Its widespread use in the Alpine and Central European regions has contributed to its ongoing popularity in these areas. While its exact origins remain uncertain, its enduring presence in traditional European diets speaks to its simplicity and versatility.

Regional Variations

Across Europe, the preparation of quark varies slightly, influenced by local dairy practices and culinary traditions. In Germany, it is typically made with cow's milk and buttermilk, resulting in a smooth, creamy texture. In contrast, Austrian and Swiss quarks might be slightly drier or firmer, depending on how long the whey is drained. In countries like Poland and the Czech Republic, quark is often used in sweet dishes, like cakes and pastries, while in Germany, its also a common addition to savory dishes like soups, spreads, or even eaten with fresh bread.

What Sets Quark Apart

Quark is often compared to other soft cheeses like ricotta or cream cheese. However, it stands out because of its unique production method. Unlike cream cheese, quark is not made with cream but with milk and buttermilk, which gives it a lighter, less fatty consistency. Ricotta, on the other hand, is made from whey, giving it a more grainy texture. What truly sets quark apart is its slightly tangy taste, similar to yogurt but much richer in texture. This makes quark an ideal base for both savory and sweet dishes, offering a versatility that many other cheeses lack.

Where Is Quark Typically Served?

Quark is a beloved ingredient in many European kitchens and can be found in a wide variety of dishes. In Germany, it is often served as a spread on bread or crackers, paired with herbs, fruits, or a sprinkle of salt. It is also a key ingredient in traditional dishes like German cheesecake (Ksekuchen) or quark dumplings. In other countries, such as Russia and Poland, quark is used to fill pastries or mixed with sugar and fruit for a delicious dessert. Whether sweet or savory, quark adds a creamy texture and mild flavor to a variety of culinary creations.

Interesting Facts About Quark

• Quark has been consumed for centuries in Central and Eastern Europe and is still a common feature in traditional diets today.
• The word "quark" is derived from the German word "Quark," meaning curd, and is related to the Old High German word "twarc," meaning sour milk.
• Quark is an excellent source of protein, with a relatively low fat content, making it a healthy option for those looking to reduce fat intake while still enjoying dairy products.
• In some regions, quark is not only used in savory dishes and desserts but also in beauty treatments. Its creamy texture and natural acids are thought to be beneficial for skin care.
• While quark is easy to make at home, it is still a vital part of many European cuisines, where homemade varieties often outperform mass-produced versions found in stores.

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