German Quark
Discover the creamy delight of homemade German Quark with this simple, two-ingredient recipe that brings authentic European flavor to your kitchen. Made with whole milk and buttermilk, this tangy, protein-rich dairy staple is as versatile as it is delicious. Through a natural fermentation process and gentle straining, you'll achieve a luscious, custard-like consistency perfect for spreading, baking, or blending into desserts and dips. With minimal active prep time and a touch of patience, this traditional German recipe offers a wholesome, homemade alternative to store-bought versions. Whether you’re crafting a savory dip or a decadent cheesecake, this easy-to-make Quark will quickly become a beloved addition to your culinary repertoire.
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Ingredients
- 1 liter Whole milk
- 100 milliliters Buttermilk
Directions
Step 1
In a large pot or container, combine 1 liter of whole milk and 100 milliliters of buttermilk. Stir thoroughly to mix the cultures in the buttermilk with the milk.
Step 2
Cover the pot with a clean kitchen towel or plastic wrap, leaving it at room temperature. Allow it to sit undisturbed for 12 to 24 hours, or until the mixture thickens into a custard-like consistency. This is the fermentation stage.
Step 3
Once the mixture has thickened, preheat your oven to its lowest setting (typically 50°C or 120°F) or use the 'keep warm' feature. Turn off the oven before proceeding to the next step; it should just be slightly warm.
Step 4
Transfer the pot with the thickened mixture into the warm oven. Allow it to sit for 2 hours. This gentle warming will help set the curds and whey further.
Step 5
Remove the pot from the oven. Place a fine-mesh strainer or a colander lined with cheesecloth over a large bowl.
Step 6
Pour the thickened mixture carefully into the cheesecloth-lined strainer. Let it drain for 1 to 2 hours, or until the desired consistency is achieved. For thicker Quark, let it drain longer.
Step 7
Once drained, transfer the Quark into a clean bowl and discard the whey or save it for other uses (such as in baking or smoothies).
Step 8
Refrigerate the Quark for at least 1 hour before serving to chill and set fully. Store in an airtight container in the refrigerator for up to 5 days.
Step 9
Enjoy your German Quark as a spread, in desserts, or as a base for savory dips.
Nutrition Facts
| Serving size | 1134.5 grams (1134.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 693 |
| Total Fat 36.40g | 47% |
| Saturated Fat 21.10g | 106% |
| Polyunsaturated Fat 1.30g | |
| Cholesterol 135mg | 45% |
| Sodium 500mg | 22% |
| Total Carbohydrate 52.80g | 19% |
| Dietary Fiber 0.00g | 0% |
| Total Sugars 54.60g | |
| Protein 37.00g | 74% |
| Vitamin D 507IU | 2537% |
| Calcium 1387mg | 107% |
| Iron 0mg | 0% |
| Potassium 1686mg | 36% |
Source of Calories