Floridagirl
Senior Cook
Hi, here is my recipe for homemade Quark
This recipe is for about 1 kg (approx. 2 lbs) Quark
Ingredients
4 liters (about 4.2 quarts) milk 2%
240 ml (9.1 oz) cultured buttermilk
cheesecloth
To make homemade quark you will need 2 days. But the actual work time is approx. 10 minutes. The texture of the quark depends on how long you drain the quark. The quark is getting dryer the longer it drains. You can make the quark smooth again with whey or milk. It is important that all utensils are very clean. Pour the milk (2%) in a big plastic bowl (you can also use whole milk). Add 240ml/9.1oz cultured buttermilk and stir well. Cover the milk mixture with a lid and let stand at room temperature (about 22C / 72F) for 48 hours. After that time you got "Dickmilch", soured milk. It is recommended to use a bowl with a lid!
After 48 hours cover a baking tray with a dishtowel, (in the middle rung of your oven) and place the bowl (with lid!) on the tray. Set the oven temperature to 30 -35 C / 86 – 95 F and heat the soured milk mixture for 90 – 120 minutes. Now you can see that the whey splits from the quark. The whey is yellowish-green colored. Put the cheesecloth in a strainer and the strainer in a bowl. Pour in the quark, tie the cheesecloth and hang up the quark in a cool place to drain. Keep the whey for a healthy drink. It’s good for the intestinal flora. You can keep the quark and whey for approx. 5-7 days in the refrigerator. It depends on how cool the room temperature was when the quark was drained.
Use the Quark e.g. for German Style Cheesecake, Dips, Tzaziki, Spreads, enjoy with fruit, use for baking e.g. "Quark-Öl-Teig" / it's a special kind of dough, etc.
Enjoy!
Iris
This recipe is for about 1 kg (approx. 2 lbs) Quark
Ingredients
4 liters (about 4.2 quarts) milk 2%
240 ml (9.1 oz) cultured buttermilk
cheesecloth
To make homemade quark you will need 2 days. But the actual work time is approx. 10 minutes. The texture of the quark depends on how long you drain the quark. The quark is getting dryer the longer it drains. You can make the quark smooth again with whey or milk. It is important that all utensils are very clean. Pour the milk (2%) in a big plastic bowl (you can also use whole milk). Add 240ml/9.1oz cultured buttermilk and stir well. Cover the milk mixture with a lid and let stand at room temperature (about 22C / 72F) for 48 hours. After that time you got "Dickmilch", soured milk. It is recommended to use a bowl with a lid!
After 48 hours cover a baking tray with a dishtowel, (in the middle rung of your oven) and place the bowl (with lid!) on the tray. Set the oven temperature to 30 -35 C / 86 – 95 F and heat the soured milk mixture for 90 – 120 minutes. Now you can see that the whey splits from the quark. The whey is yellowish-green colored. Put the cheesecloth in a strainer and the strainer in a bowl. Pour in the quark, tie the cheesecloth and hang up the quark in a cool place to drain. Keep the whey for a healthy drink. It’s good for the intestinal flora. You can keep the quark and whey for approx. 5-7 days in the refrigerator. It depends on how cool the room temperature was when the quark was drained.
Use the Quark e.g. for German Style Cheesecake, Dips, Tzaziki, Spreads, enjoy with fruit, use for baking e.g. "Quark-Öl-Teig" / it's a special kind of dough, etc.
Enjoy!
Iris
