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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Homemade Quark: A Multi-Purpose Cheese for Your Kitchen

January 5th, 2015 · No Comments · Allergies, Breakfast, Brunch, Christmas, Dessert, Dietary Restrictions, Dinner, Entertaining, Fall Recipes, Gluten-free, Holiday, Low-Calorie, Thanksgiving, the baking corner, Vegetarian

Quark, pronounced “kvark”, is a rising star on the foodie scene. A culinary staple of northern European cuisine, this fresh, tangy soft cheese is garnering attention for it’s wide range of uses and how simple it is to make. Creamy and light, but with enough acidity to give it character, quark can be used on it’s own as a spread, or in a myriad of dishes. Use it next time you bake–it’ll become your secret ingredient!

Makes about 1 cup.
2 cups whole, skim, or lactose-free milk
1/2 cup cultured buttermilk

  • In a pot on the stove, bring the milk to a simmer.
  • Remove from heat and let the milk come to room temperature.
  • Whisk in the 1/2 cup of buttermilk.
  • Let the mixture sit in a ceramic or glass vessel for about a day, turning to a crème fraîche consistency.
  • Pour into a cheesecloth lined strainer and refrigerate overnight.

Voila! You’ve got quark! It can be kept in the refrigerator, in a covered ceramic or glass container, for up to four days. Use it for berry and granola parfaits, mixed into a quiche, or in our Herbed Quark Spaetzle recipe!

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