Quark homemade cheese –Quark is a versatile dairy product that’s popular in various European cuisines, particularly in Germany. Making your own homemade German quark can be a rewarding experience, allowing you to enjoy its creamy texture and tangy flavor at home. Here’s a simple recipe to guide you through the process of making quark from scratch.
Homemade German Quark
This delightful recipe will show you how to make quark easily with just a few ingredients. Whether you’re planning to use it in savory dishes or sweet treats, homemade quark is always a fantastic choice!
Ingredients
- 1 liter of whole milk
- 1/2 cup of buttermilk or plain yogurt (as a starter culture)
- (Optional) Salt to taste
Instructions
- In a saucepan, heat the milk over medium heat until it reaches about 190°F (88°C). Stir occasionally to prevent the milk from scorching.
- Once heated, remove the milk from the heat and let it cool down to about 110°F (43°C).
- Add the buttermilk or plain yogurt to the cooled milk and stir gently until well combined.
- Cover the saucepan with a clean dish towel or lid and let it sit in a warm environment for 12-24 hours. The longer it sits, the tangier your quark will become.
- After resting, you’ll notice that the mixture has thickened. Line a sieve with cheesecloth or a clean kitchen towel and place it over a bowl. Pour the quark mixture into the lined sieve.
- Allow the whey to drain out for about 1-2 hours, depending on your desired consistency. The longer you drain it, the thicker the quark will be.
- Once drained, transfer the quark to a bowl. If you’d like, you can mix in some salt to enhance the flavor.
- Your homemade quark is now ready to be enjoyed! Store it in an airtight container in the refrigerator for up to a week.
Now that you’ve successfully made your own quark, consider using it in various recipes! It’s perfect for dips, spread on bread, or even incorporated into desserts. Enjoy your creamy creation!
