How to make QUARK from Milk ✪ MyGerman.Recipes

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.

Fill half a gallon of milk into a pot.

Heat the milk carefully to a temperature of 28 degrees Celsius (82 degrees Fahrenheit).

Add about a quarter of a teaspoon of mesophilic culture to the warm milk and stir well.

Add about five drops of liquid rennet to the milk and stir quickly.

Cover the pot and place it in the oven to ferment for 16 hours at a temperature between 22 to 30 degrees Celsius (72 to 86 degrees Fahrenheit).

After 16 hours, check the milk; it should have thickened and separated with whey on top.

Prepare to drain the whey by placing a clean cheese cloth in a colander.

Pour the thickened quark mixture into the cheese cloth-lined colander to separate the whey from the quark.

Hang the cheese cloth with the quark over a bowl using a wooden spoon and an upside-down stool to let it drain for about 4 to 5 hours.

After draining, check the consistency of the quark; it can be left to drain longer for a drier texture.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens