For a richer flavor, use organic buttermilk and cream. Ensure your cheesecloth is food-grade and tightly woven to prevent any cheese from escaping during draining. Do not over-bake the mixture, as this can result in a dry texture. If you prefer a thicker Quark, allow it to drain for the full 60 minutes. The whey that drains off is rich in nutrients and can be used in smoothies or baking.
Easy-Made German Quark
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PREP TIME10 mins
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COOK TIME2 hrs 15 mins
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TOTAL TIME3 hrs 10 mins
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SERVING28 People
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VIEWS46
Embark on a culinary adventure and create your own German Quark, a luscious dairy delight that bridges the gap between cream cheese and yogurt. This homemade version offers a taste of authentic German baking and is the key ingredient to unlock the secrets of a perfect German cheesecake.
Ingridients
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Nutrition
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Carbohydrate4 g
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Cholesterol19 mg
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Protein2 g
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Saturated Fat3 g
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Sodium77 mg
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 200 degrees F (95 degrees C). Line a colander with several layers of cheesecloth and place it over a large pot set in the sink. (Prep time: 5 minutes)
02 Step
Recipe View 2 mins In a 2-quart ceramic casserole dish, gently combine the buttermilk and heavy whipping cream. Stir until just mixed, avoiding over-mixing. (Prep time: 2 minutes)
03 Step
Recipe View 2 hrs 15 mins Place the casserole dish in the preheated oven and cook for 2 hours and 15 minutes. The mixture will gently coagulate and separate. (Cook time: 2 hours 15 minutes)
04 Step
Recipe View 52 mins Carefully pour the cooked buttermilk mixture into the cheesecloth-lined colander. Allow it to drain for 45 to 60 minutes, until the whey has separated and you're left with a soft cheese. (Drain time: 45-60 minutes)
05 Step
Recipe View 4 mins Transfer the drained cheese to a bowl. Using an electric hand mixer, beat the cheese until it's smooth and creamy. This will create the perfect texture for your homemade Quark. (Mixing time: 3-5 minutes)
06 Step
Recipe View 5 mins Store your freshly made German Quark in an airtight container in the refrigerator. It will keep for up to a week. (Storage time: 5 minutes)
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RECIPE REVIEWS
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Please Rate
Myles Berge
Jun 4, 2025David L: 'I was intimidated to make Quark at home, but this recipe made it simple and approachable. Thank you!'
Roberto Grant
May 7, 2025Jessica P: 'I recommend using a very fine cheesecloth to avoid any curd loss. Otherwise, the recipe is fantastic!'
Teagan Altenwerth
Mar 7, 2025Sarah M: 'This recipe was so easy to follow, and the Quark turned out perfectly! My German cheesecake was a hit!'
Amy Morissette
Feb 14, 2025Michael B: 'I used this Quark as a substitute for cream cheese in my dips, and it was amazing! So much better than store-bought.'
Whitney Ruecker
Jan 6, 2025Emily K: 'The texture was spot on! I've tried other recipes, but this one is the best. I will definitely make it again.'