How to make German Quark

quark

🥗Healthier: cottage cheese

💰Cheaper: Greek yogurt

Cottage cheese offers a similar texture with fewer calories.

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with lower fat.

sugar

🥗Healthier: honey

💰Cheaper: stevia

Honey adds sweetness with natural flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla powder

Vanilla powder is often less expensive and has a longer shelf life.

Preheat the oven to 120 degrees Fahrenheit.

Place the cultured buttermilk in the oven.

Check the buttermilk after about an hour to see if it's ready.

Look for whey separating from the buttermilk and curds forming.

Prepare a colander lined with a doubled-up cheesecloth or paint strainer.

Pour the curdled buttermilk into the lined colander.

Place something on top of the strainer to weigh it down.

Let it strain overnight or for up to 12 hours depending on desired firmness.

Store the strained quark in the refrigerator until ready to eat.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens