Homemade Quark: A Taste of Germany at Home

Prep Time: 5

Rest Time 1

Cook Time: 2

Total Time: 3 5

Homemade Quark is a creamy, tangy dairy product made with buttermilk. Learn how to make this German favorite with simple ingredients and easy steps.

Servings: 8 servings

Pour the cultured buttermilk into one or two clean, oven-safe Mason jars, depending on their size. Cover each jar with a lid or aluminum foil.
Preheat the oven to 150°F (65°C). Place the jars on the oven rack and heat for 1–3 hours. Begin checking after 1 hour. The buttermilk is ready when it has clearly separated into white curds with pockets of yellowish whey around them.
Remove the jars from the oven and let them cool to room temperature before straining.
Line a fine-mesh strainer with cheesecloth and set it over a bowl to catch the whey. Carefully pour the curds and whey into the cheesecloth. Let them drain for about 15 minutes.
Gather the four corners of the cheesecloth and tie them together. Allow the Quark to continue draining for about 1–3 hours, depending on how thick you want it. Check the consistency after 1 hour and continue draining if needed.
Transfer the finished Quark to a clean bowl. For a creamier consistency, stir in a small amount of milk. If you’re making banana Quark, mash in ripe banana instead; it will naturally make the Quark creamier.
Transfer the Quark to an airtight container and refrigerate. Use within one week.