Quark Cheese


Quark Cheese

Yield: About 3 ounces of cheese

Quark Cheese

A tasty cheese similar to cream cheese but with a bit more tang.


  • 2 cups whole milk
  • 1/2 cup cultured buttermilk (make sure it contains active cultures) or 1/8 to 1/4 teaspoon dried quark culture


  1. Heat the whole milk in a nonreactive, heavy-bottomed pan to 88 degrees. Let it stay at 88 degrees for 45 seconds.
  2. Remove from heat, cover, and let sit undisturbed until it reaches a temperature between 65 and 80 degrees.
  3. If using the dried culture, whisk it in. If using cultured buttermilk, stir it in.
  4. Put the lid back on and let it sit at room temperature, undisturbed, for 6 to 24 hours, or until you can get a clean break.
  5. Using a slotted spoon, gently move the curd into a colander set in a bowl lined with dampened cheesecloth, butter muslin, or coffee filters and let drain in the refrigerator until it has the desired consistency.
  6. Put in a covered container and refrigerate. It should keep up to 6 days.


Make sure everything used to make the cheese has been sterilized.

To check for a clean break, insert a very clean knife into the center. If the curd cleanly pulls back to expose the whey, you have a clean break. If the curd seeps back into the cut, it needs more time.

If you are using buttermilk, it may take closer to 24 hours than 6 to reach a clean break. Be patient.


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