How to Make Quark Cheese

I only recently learned how to make quark cheese &mdash and, how I wish I had known about it sooner! Also known as curd cheese, this mild, velvety-smooth fresh cheese is great for baking, and, while it's nearly impossible to find in groceries in the United States, it's very easy to make.

Just plan ahead, as it will take up to 48 hours before it's ready for your recipes, although the actual time you'll need to spend with it is under 10 minutes.

To make quark cheese, heat 1 quart of goat milk to 88 °F, and add 1 Tbsp. buttermilk with active cultures. If your buttermilk is not quite fresh, you may want to add an extra tablespoon, as the culture activity declines over time.

Cover the pot, and leave it at room temperature for 24 hours. At the end of that time, the mixture should have a consistency very similar to yogurt.

Pour the mixture into a cheese cloth-lined colander. Either leave the cheese in the colander and cover, or tie the cheese cloth corners together over a wooden spoon or stick and hang over a pot.
Pouring quark cheese into colander

Quark cheese in colander

Leave the cheese to drain for 12-24 hours in the refrigerator. Remove from the cheese cloth, place in a dish, and enjoy!

I normally get about 8 oz. of cheese from 1 quart of milk &mdash just enough to make a batch of Orange-Vanilla German Cheesecake Tarts!

Don't throw away that pint of liquid whey that you'll catch in the bowl! It has excellent nutritional value.

Drink it plain, bake with it, or make whey toner for your face. If nothing else, you can feed it to your pet as a nutritional supplement!


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Remember, if you're just starting, or need to upgrade your equipment, Cultures for Health has excellent supplies and service, and shipping is fast!


Articles are updated frequently, so check back here for any new information on making quark cheese!

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