Homemade German Quark Cheese
Quark is a traditional German dairy product that is both tangy and creamy, often used in desserts, spreads, and savory dishes. Unfortunately, it is not widely available outside of Germany, making homemade quark an excellent alternative. This recipe is inspired by my memorable summers spent in a quaint Black Forest village, perfecting the art of making this versatile cheese. With just a few simple ingredients and a little patience, you can create a fresh and delicious quark that will elevate any recipe. Enjoy it in cheesecakes, on bread, or as a dip - the possibilities are endless!
N/A
Servings
N/A
Calories
2
Ingredients
Ingredients
Milk
2 1/4 quarts (None, use whole or 2% milk for the best results.)
Lemon juice
1 tablespoon (Freshly squeezed or bottled.)
Instructions
1
Pour 2 1/4 quarts of milk into a large mixing bowl.
2
Add 1 tablespoon of lemon juice to the milk, stirring gently to incorporate.
3
Cover the bowl with a clean kitchen towel and leave it at room temperature on the kitchen counter for approximately 16 hours. This allows the milk to sour and thickens it.
4
After the resting period, you should notice the milk has thickened and soured. In a large saucepan, slowly heat the soured milk over low heat. Make sure the temperature does not exceed 122°F (50°C). You will see the whey beginning to separate from the curds.
5
Once the whey separates sufficiently, remove the saucepan from the heat and allow it to cool slightly.
6
Line a sieve with cheesecloth and place it over a large bowl. Carefully pour the curds and whey into the sieve, allowing the liquid to drain.
7
Let the mixture drip for about 12 hours to achieve the desired consistency.
8
After the draining period, gather the cheesecloth and gently press to eliminate any remaining liquid, resulting in a smoother quark texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is German Quark?
Quark is a traditional German dairy product that is both tangy and creamy. It is a versatile cheese used in various desserts, spreads, and savory dishes.
What ingredients do I need to make homemade Quark?
You only need two simple ingredients: 2 1/4 quarts of milk and 1 tablespoon of lemon juice.
What type of milk works best for Quark?
Whole or 2% milk provides the best results for a creamy and delicious homemade Quark.
Can I use bottled lemon juice for this recipe?
Yes, you can use either freshly squeezed or bottled lemon juice to help the milk sour and thicken.
How long should the milk sit at room temperature?
The milk and lemon juice mixture should be covered with a clean kitchen towel and left at room temperature for approximately 16 hours.
What happens during the 16-hour resting period?
During this time, the milk sours and begins to thicken, which is a crucial step in the cheese-making process.
At what temperature should I heat the soured milk?
Slowly heat the soured milk over low heat, ensuring the temperature does not exceed 122°F (50°C).
Why shouldn't the temperature exceed 122°F (50°C)?
Maintaining a low temperature ensures the curds and whey separate properly without affecting the delicate texture of the cheese.
How do I know when to stop heating the milk?
You will see the whey beginning to separate from the curds. Once this happens sufficiently, remove the saucepan from the heat.
What equipment is needed for straining the Quark?
You will need a sieve lined with cheesecloth and a large bowl to catch the liquid whey.
How long does the Quark need to drain in the sieve?
Let the mixture drip through the cheesecloth for about 12 hours to achieve the proper consistency.
How can I achieve a smoother texture for my Quark?
After the draining period, gather the cheesecloth and gently press to eliminate any remaining liquid for a smoother finish.
What are some popular ways to use Quark?
Quark is excellent in cheesecakes, spread on bread, or served as a dip.
Is Quark common outside of Germany?
No, Quark is not widely available in many countries outside of Germany, which is why making it at home is a great alternative.
Where does this specific recipe inspiration come from?
This recipe is inspired by traditional techniques from a quaint Black Forest village in Germany.
Is this recipe difficult for beginners?
Not at all. With just a few ingredients and some patience, anyone can create fresh and delicious Quark at home.
Can I use skim milk for this recipe?
The recipe recommends whole or 2% milk for the best results, as the fat content contributes to the creamy texture.
Should the milk be stirred after adding lemon juice?
Yes, stir gently to incorporate the lemon juice into the milk before leaving it to sit.
What is the liquid that drains away from the curds?
The liquid is called whey, which separates from the solid cheese curds during the heating and straining process.
Does the milk need to be refrigerated during the 16-hour souring period?
No, it must be left at room temperature on the kitchen counter to allow it to sour and thicken properly.
Can I use Quark in savory dishes?
Yes, Quark is very versatile and works well in savory dishes as well as sweet ones.
Is the consistency of Quark similar to yogurt?
It is somewhat similar but thicker and creamier, depending on how long you allow it to drain.
How much milk does this recipe require?
This recipe uses 2 1/4 quarts of milk.
How much lemon juice is needed?
You need exactly 1 tablespoon of lemon juice.
What should I cover the bowl with while the milk sours?
Cover the bowl with a clean kitchen towel.
Is the heating process done on high heat?
No, you should heat the soured milk slowly over low heat.
Does the Quark need to cool before straining?
The recipe suggests allowing the mixture to cool slightly after removing it from the heat before pouring it into the sieve.
How many total hours of resting and draining are required?
The recipe requires about 16 hours for souring and an additional 12 hours for draining, totaling roughly 28 hours.
Is Quark a type of cheese?
Yes, Quark is a fresh cheese common in German-speaking countries.
Can homemade Quark be used immediately?
Once it has finished draining and has been pressed for texture, it is ready to be used in your favorite recipes.