Homemade Quark Recipe
Homemade Quark can be used for baking, as a base for dips, or as a delicious spread on bread.This recipe makes approximately 350g... the amount you get in a small container in Germany.
Equipment
- Yogurt Maker with strainer is best
- 1 Fine Mesh Strainer if the yogurt make doesn't come with it
- 1 Bowl that the strainer can rest on
Ingredients
- 4 cup WHOLE Milk
- ¼ cup Buttermilk whole is best, low fat is ok
Instructions
- Pour the milk and buttermilk into the Yogurt Maker. Set for 13 hours... and then walk away.Check the batch. If it doesn't "set" you might have to run it a few more hours.
- Put a fine- meshed strainer over a bowl/container, and pour/scoop the thickened milk into it. Cover with plastic wrap and put it in the refrigerator.
- Let sit for at least 12 hours. (Pour off the whey/liquid at the bottom of the container from time to time. Some people save this, but I don't know how to use it, so I don't)
- Scoop the Quark out of the sieve into a bowl. Use or refrigerate for one week.
- NOTE- some of the whey at the bottom of the container might look "Thick"... you can pour this back through the strainer to catch more Quark. It's not a lot, maybe another Tablespoon or so, but my Oma taught me to hate waste.
Notes
This recipe uses whole milk. Many recipes use buttermilk, but I have a hard time sourcing full fat Buttermilk where I live. You can't use low-fat buttermilk to make Quark, the result is too liquid. I found out that by adding a little bit of the low-fat buttermilk to whole milk, you get the flavor profile you want.