📝 About This Recipe
Quark is a legendary fresh cheese from the heart of Europe, prized for its remarkably smooth, creamy texture and a subtle tang that sits perfectly between Greek yogurt and ricotta. Unlike many modern cheeses, it is naturally fermented, resulting in a protein-rich powerhouse that is as versatile in a savory dip as it is in a traditional German cheesecake. Making it at home is a slow, meditative process that transforms humble milk into a luxurious, cultured masterpiece.
🥗 Ingredients
The Cultured Base
- 2 quarts Whole Milk (High-quality, pasteurized but NOT ultra-pasteurized (UHT))
- 1/2 cup Buttermilk (Must contain 'live active cultures' to act as the starter)
- 1/8 teaspoon Mesophilic Starter Culture (Optional, for a more authentic German flavor profile)
The Setting Agent
- 1 drop Liquid Animal Rennet (Diluted in 1 tablespoon of cool, non-chlorinated water)
Flavoring & Finishing (Optional)
- 2-3 tablespoons Heavy Cream (For a 'Sahnequark' or high-fat creamier finish)
- 1/4 teaspoon Sea Salt (Fine grain, to taste)
- 1 tablespoon Fresh Chives (Finely minced for savory applications)
- 1 teaspoon Lemon Zest (For sweet applications)
👨🍳 Instructions
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1
Begin by thoroughly cleaning and sanitizing all your equipment, including a large heavy-bottomed pot, a whisk, and a thermometer, to ensure only the good bacteria thrive.
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2
Pour the 2 quarts of whole milk into the pot and place it over low heat. Gently warm the milk until it reaches exactly 86°F (30°C); do not let it boil.
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3
Remove the pot from the heat and whisk in the 1/2 cup of cultured buttermilk and the mesophilic starter (if using) until fully incorporated.
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4
Add one drop of diluted rennet to the milk. Stir with an up-and-down motion for about 30 seconds to ensure the rennet is distributed without creating a whirlpool.
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5
Cover the pot with a tight-fitting lid and wrap the entire pot in a thick kitchen towel to insulate it and maintain a steady temperature.
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6
Place the pot in a warm, draft-free spot (like an unlit oven) and let it sit undisturbed for 12 to 18 hours. You are looking for the milk to set into a soft, gelatinous curd that pulls away slightly from the sides.
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7
Once set, use a long knife to gently cut the curd into 1-inch squares to help release the whey.
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8
Line a large colander with several layers of damp cheesecloth or a clean lint-free flour sack towel, and place it over a deep bowl to catch the liquid whey.
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9
Carefully ladle the curds into the lined colander. Let them drain at room temperature for about 2 to 4 hours.
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10
For a thicker, drier Quark (ideal for baking), tie the corners of the cheesecloth together and hang it over the bowl in the refrigerator for an additional 4-6 hours.
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11
Once the Quark has reached your desired consistency, transfer it to a clean bowl and whisk it vigorously until it is silky and smooth.
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12
If the Quark is too dry, whisk in the optional heavy cream or a tablespoon of the reserved whey until it reaches a velvety texture.
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13
Fold in any desired flavorings like salt, chives, or lemon zest depending on how you plan to serve it.
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14
Store your fresh Quark in an airtight container in the refrigerator. It will stay fresh for up to 10 days.
💡 Chef's Tips
Avoid using Ultra-Pasteurized (UHT) milk as the high heat treatment prevents the proteins from forming a proper curd. If your house is cold, place the pot on a seedling mat or near a warm appliance to keep the fermentation temperature around 70-75°F. Don't toss the leftover whey! It's full of protein and can be used in smoothies, bread baking, or to ferment vegetables. For the smoothest texture, use a hand mixer or a blender for 30 seconds after draining to remove any tiny lumps.
🍽️ Serving Suggestions
Spread over toasted rye bread and topped with sliced radishes and flaky sea salt. Whisked with honey and topped with fresh raspberries and toasted hazelnuts for breakfast. Used as a base for 'Käsekuchen' (German Cheesecake) for an authentic, light, and airy texture. Served alongside warm boiled potatoes and flaxseed oil (a classic Saxonian dish called 'Pellkartoffeln mit Quark'). Dolloped onto fresh crepes or blinis with a touch of apricot preserves.