Traditional Quark is a German soft cheese that is already around for 2000 years. In fact, the word “quark” means curd in German. This fresh cheese is mild and creamy with a consistency of sour cream and yogurt, making it taste good with any meal. Being high in protein and low in fat, traditional quark is one of those cheeses that have high nutritional value. Here’s a recipe on how you can make traditional quark at home.

Yield: Approximately 900 g traditional quark cheese

Aging Time: none



1. 1.8 L whole milk

2. 1.8 L skim milk

3. ¼ tsp Danisco MA 4001 Mesophilic Culture

4. ¼ tsp single strength liquid animal rennet (dilute in ¼ cup non chlorinated water)

5. ¼ tsp Calcium Chloride (dilute in ¼ cup non chlorinated water)

6. 2 tsp cheese salt



1. Large stainless pot with cover

2. Thermometer

3. Spoon or ladle

4. Knife and curd cutter

5. Colander

6. Cheese cloth or butter muslin



Reminder: Sterilize all your equipment before making cheese.

1. Pour the whole milk and skim milk in a pot. Stir to mix well.

2. Heat the milk to 250 C.

3. When you reach the target temperature, turn off the heat.

4. Sprinkle the mesophilic culture onto the surface of the milk. Allow it to rehydrate for 4 to 5 minutes.

5. Gently stir in an up and down stroke for 30 seconds.

6. Add the Calcium Chloride. Stir gently but make sure to thoroughly mix it with the milk.

7. Add the rennet and stir for another minute.

8. Cover the pot and let the milk set for 12 to 18 hours or until you get a clean break. Keep the pot at a temperature of 220 C while the milk sets.

9. Test for a clean break. Poke the curd’s surface with a knife. If you can move the curd without the whey filling the space immediately, you’ll know you have a clean break.

10. Heat the curds back to 220 C if the temperature has dropped during coagulation.

11. Cut the curds into ½ inch cubes.

12. Once the curds have been cut, remove it from the heat. Gently stir for 5 minutes.

13. Let the curds set for a few minutes. This should be enough time for the curds to settle at the bottom of the pot.

14. Ladle out the layer of whey up to the level of the curds in the bot.

15. Line the colander with cheesecloth or butter muslin.

16. Pour the curds into the colander. Let it drain for 8 to 10 hours or until desired consistency is achieved.

17. Add the cheese salt and mix well.

18. Store the quark in a container and place it in the fridge. Consume the cheese in 2 weeks’ time.

Traditional quark is a versatile cheese that can be used in many ways. It makes a great substitute for cream cheese. It is also delicious to eat with fresh and dried fruits. Quark also goes well blended with herbs and used as a cracker spread.


Mesophilic Cultures Available at the Cheese Kettle Shop

Bioprox M265

This lactic starter culture is great for making soft cheeses like farmer cheese, cottage cheese, queso fresco and traditional quark. They also used it for make hard cheeses like Cheddar, Colby, and Jack.





Danisco MM100

Danisco MM100


This homofermentative lactic culture helps you make cheeses like Camembert, Brie, and Limburger.






Flora Danica

This mesophilic culture is used for making washed rind varieties like Raclette, Reblochon, and Port Salut.






Try Also These Hard Cheese Recipes


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