Making quark cheese at home is a rewarding way to enjoy a fresh dairy product that’s both mild and creamy. Many people find it hard to get authentic quark from grocery stores, and substitutes like cream cheese or Greek yogurt don’t quite deliver the same taste or texture. If you’ve ever wanted to try your hand at making quark, this guide will walk you through the process using simple ingredients and equipment you likely already have in your kitchen.

Homemade quark is a versatile soft cheese that works well in both sweet and savoury recipes. Whether you want to use it in a proper German cheesecake, as a spread for baked potatoes, or as a topping for fresh fruit, this quark recipe will help you achieve the authentic quark flavour you’re after.

Why Try Making Quark Cheese?

Quark is a traditional German soft cheese that’s been enjoyed for centuries. It’s similar in consistency to sour cream or thick yogurt, but with a milder taste. Unlike some cheeses, quark doesn’t require aging and is ready to eat soon after it’s made. Making your own quark cheese means you can control the ingredients, whether you use whole milk, skim milk, or even a blend for a firmer quark.

Homemade quark is also a great substitute for cream cheese, cottage cheese, or fromage blanc in recipes. It’s high in protein and low in fat, making it a fresh cheese option for those who want a nutritious addition to their meals. Plus, learning how to make quark gives you a new skill in cheese making and lets you enjoy a taste of German tradition at home.

Step-by-Step Quark Recipe

Ingredient Insights

For this homemade quark cheese, you’ll need:

• 1.8 L whole milk (you can use pasteurized milk, raw milk, or even homogenized milk)
• 1.8 L skim milk
• ¼ tsp starter culture (such as Danisco MA 4001 or buttermilk cultures)
• ¼ tsp liquid animal rennet (diluted in ¼ cup non-chlorinated water)
• ¼ tsp calcium chloride (diluted in ¼ cup non-chlorinated water)
• 2 tsp cheese salt

Some recipes use lemon juice or citric acid to help set the curd, but this traditional approach relies on a starter culture and rennet for that classic, authentic quark flavour.

Equipment You’ll Need

• Large pot (stainless steel works best)
• Thermometer
• Spoon or ladle
• Knife or curd cutter
• Colander
• Cheese cloth or butter muslin

If you’re interested in making larger batches or want more consistent results, a cheese vat with temperature controls can help you slowly heat the milk mixture and maintain even fermentation.

Discover our premium cheese kettles designed for efficient and consistent cheese production-visit our products page to view the full range of equipment.

Instructions

1. Prepare Your Equipment
   Start by sterilising all your equipment to keep your homemade quark fresh and safe.
2. Combine the Milk
   Pour the whole milk and skim milk into your large pot and stir the milk mixture well.
3. Heat the Milk
   Slowly heat the milk to 25°C, checking with your thermometer.
4. Add the Culture
   Sprinkle your starter culture or buttermilk cultures over the milk’s surface. Let it sit for 4–5 minutes, then stir gently in an up and down motion for about 30 seconds.
5. Add Calcium Chloride and Rennet
   Stir in the diluted calcium chloride, then add the rennet and mix for another minute.
6. Let the Milk Set
   Cover the pot and let the milk sit at room temperature (about 22°C) for 12–18 hours. This slow fermentation process helps develop the authentic quark flavour and texture.
7. Check for a Clean Break
   Test the curd by inserting a knife. If the curd separates cleanly and the leftover liquid (whey) doesn’t immediately fill the gap, you’re ready for the next step.
8. Cut the Curds
   If the temperature has dropped, gently reheat to 22°C. Cut the curds into ½-inch cubes using a knife or curd cutter.
9. Stir and Settle
   Remove from heat and gently stir for 5 minutes. Let the curds settle at the bottom of the pot for a few minutes.
10. Remove Some Whey
    Ladle out the whey until it’s level with the curds.
11. Drain the Curds
    Line your colander with cheese cloth and pour in the curds. Let them drain for 8–10 hours, or until you reach your desired consistency.
12. Salt and Store
    Mix in the cheese salt thoroughly. Store your finished quark in a container in the fridge. Enjoy within two weeks for the best taste.

How to Use Homemade Quark

Homemade quark is perfect for both sweet and savoury dishes. Spread it on bread, use it as a topping for baked potatoes or boiled potatoes, or blend it with fresh fruit for a healthy snack. It’s a key ingredient in a proper German cheesecake recipe, and it can also be used in place of cream cheese or cottage cheese in many recipes.

If you’re baking bread or making savoury dishes, quark adds a creamy, tangy note that pairs well with herbs and lemon zest. For a firmer quark, use more skim milk or let it drain longer in the cheese cloth.

Tips for Success and Variations

• Use pasteurized or raw milk for different flavours.
• For a tangier taste, add a splash of lemon juice or a pinch of citric acid.
• If you don’t have a cheese cloth, a clean tea towel works in a pinch.
• You can freeze quark, but the texture may change slightly after thawing.
• Try making quark in a yogurt maker or slow cooker for convenience.

Storing and Enjoying Your Quark

Store your homemade quark cheese in an airtight container in the fridge. It’s best enjoyed within two weeks. Use it in your favourite German cheesecake, as a spread, or in savoury recipes for extra richness.

Thinking About Cheese Making on a Larger Scale?

If you’re ready to make your own quark or want to explore more fresh cheese recipes, we offer starter cultures, cheese making equipment, and advice to help you get started. Whether you’re a home cook or planning to start a small cheese making business, we have the tools and expertise to support your journey.

Ready to Make Your Own Quark?

We’re here to help with everything you need for homemade quark cheese, from cultures and equipment to expert advice. Contact us to learn more about our products and how we can support your cheese making adventure!