How to Make Quark Cheese

Quark is a smooth, fresh, unripened cheese with a flavor and texture similar to cream cheese and ricotta. It is a common European cheese and is used in baking and cooking, and also as a fresh cheese. Quark is gaining popularity in the US because of its versatility. You can eat it straight like cottage cheese, as a spread on bread, or a topping for foods either sweet or savory. It also makes a great cheesecake.

Things You'll Need

• 1/2-1 Gallon buttermilk (with live cultures)
• Cheesecloth
• Strainer or colander
• Oven
• Lidded baking dish large enough to hold the buttermilk

Instructions

1. Preheat oven to the lowest setting, about 150 degrees.

2. Pour buttermilk into baking dish and cover.

3. Place buttermilk into oven and leave overnight, eight to twelve hours.

4. Line colander with three or four layers of cheesecloth. Pour or spoon clotted buttermilk into cheesecloth. Pull edges of cheesecloth over the top to cover and protect. Place a plate or lid on top for additional protection.

5. Allow the whey to drain off for at least six hours, or until cheese reaches desired consistency. Some people will leave it for up to a full day. Place in covered container and refrigerate.

Tips & Warnings

• Quark requires the same bacteria that is used in making buttermilk. Make sure the buttermilk you buy has live cultures in it, or you will get the wrong kind of bacterial growth.

• You can add a heavy can or bottle of water to the plate to speed up the draining time.

• You can discard the whey that drains off, or you can use it in cooking and baking, or even for fertilizer!

• Don't overheat the buttermilk or you will kill the cultures.

Resources

• Read this Article in Spanish