Quark is a beloved dairy staple in Germany, enjoyed in everything from cheesecakes to savory spreads. However, if you live in the United States, you’ve likely discovered how difficult it is to find Quark in grocery stores. The good news? You can make it at home with just a few simple ingredients!
This recipe has a special place in my heart. When we lived in Germany, Quark was a regular part of our lives. One day, my mom was babysitting my 3-year-old son. He spotted some older, brown bananas and said, “With those bananas, my mom would make banana quark!” My mom found this so hilarious that she shared the story with me, and it’s been a family memory ever since. Fast forward to now—my son is 31 and hadn’t had banana quark for years. When I made it the other day using this recipe, he couldn’t believe his eyes. It brought back so many happy memories. Thank you, Anja, for sharing this recipe—it truly saved my life!
Quark has been a staple in German cuisine for centuries, often compared to cream cheese or yogurt but with a unique flavor and texture. It’s a fresh dairy product made by fermenting milk, and its versatility has made it a favorite across Europe. In Germany, Quark is as common as sour cream in the U.S., used in everything from cakes to dips.
While store-bought Quark is convenient, it’s almost impossible to find in the U.S. Making it at home not only solves this problem but also allows you to control the flavor and texture. Plus, there’s something so satisfying about creating this creamy delight from scratch!
Fun Facts
3. Cool: Remove the dish from the oven and let it cool to room temperature.
4. Strain: Line a fine-mesh strainer with cheesecloth and place it over a bowl. Pour the curds and whey into the strainer. Let it drain for 1-2 hours, or until the desired consistency is reached.
5. Serve: Transfer the Quark to an airtight container and refrigerate. Enjoy it plain or with your favorite toppings!
Making Quark at home is easier than you might think, and it’s a fantastic way to bring a little taste of Germany into your kitchen. Whether you enjoy it plain, sweetened with fruit, or as a savory dip, Quark is as versatile as it is delicious. For me, it’s not just about the flavor—it’s about the memories. Sharing banana Quark with my son after so many years was a moment I’ll never forget.
Homemade Quark is a creamy, tangy dairy product made with buttermilk. Learn how to make this German favorite with simple ingredients and easy steps.
Take the buttermilk and fill it on 1 or 2 mason jars, depending on the size.
Close them with a lid. If you don't have one you can also use aluminum foil.
Heat up oven to 150°F. Put mason jar on a rack and leave it in the oven or at least 1-2 hours. Check regularly to see if buttermilk is separating.
It takes 2-3 hours in my oven. So keep checking.
Once you clearly see the buttermilk is separating and there is pockets of whey, take it out of the oven and let it cool down.
Prepare a cheesecloth and a strainer. Underneath the strainer have a bowl to catch all the whey.
Pour the curds in the cheesecloth. Let it sit for about 15 minutes.
Tie the cheesecloth up, knot up all four corners together and try to hang it up where it can drain for several hours.
After 3 hour of draining, check if the quark curds are dry enough the way you want to. The longer you drain, the drier they get.
I like mine semi dry and 3 hours is the right time for me.
Fill the curds into a glass bowl. If you like it creamy, you can add a bit of milk and stir the curds together. Also if you want to make a banana quark it will get nice and creamy with the bananas. No extra milk necessary.
Cover it with foil or a lid and place it in the refrigerator.
Use it up within a week.
Enjoy this delicious treat!
