Make Homemade Quark Cheese
A simple method yields authentic German quark, free of fillers or preservatives, using basic kitchen equipment.
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Instructions
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Heat milk in a lidded pan to approximately 160 F for at least 30 seconds, then cover and allow it to cool to room temperature.
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Whisk 1/4 teaspoon bacterial culture into the cooled milk until dissolved, or stir in buttermilk.
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Replace the lid and let the milk sit undisturbed at room temperature for a minimum of 6 hours, or 18 to 24 hours if using buttermilk.
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Once the milk has curdled, line a sieve with cheesecloth, pour the mixture in, and allow it to drain overnight in the refrigerator, stirring as needed.
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Optionally, dissolve 1/4 to 1/2 rennet tablet in water and add it to the milk either at the beginning or after culturing for more pronounced curdling.