How To Make Quark, a Soft, German Cheese (It's WONDERFUL In Cheesecake)

cream

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt provides creaminess with fewer calories.

herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more cost-effective.

fresh fruit

🥗Healthier: dried fruit

💰Cheaper: canned fruit

Canned fruit is often less expensive than fresh.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Sunflower seeds are often cheaper than nuts.

Heat skim milk in a kettle to 85 degrees Fahrenheit.

Add 2 tablespoons of cultured buttermilk to the heated milk.

Add 2 drops of rennet to the milk and mix gently.

Cover the jar and let it sit at room temperature overnight (approximately 13 hours).

After 13 hours, cut the curds into one-inch cubes using a bread knife.

Let the curds sit for several minutes to firm up before straining.

Prepare a colander lined with cheesecloth to strain the curds from the whey.

Tie the cheesecloth into a pouch and hang it to drain for about 6 hours.

After draining, mash the curds and mix in 1 teaspoon of salt.

Blend the curds in a food processor until smooth, if needed.

Combine half the quark with half mascarpone cheese for cheesecake filling.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens