Easy German quark recipe

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.

Take 2 quarts of cultured buttermilk out of the fridge.

Let the buttermilk sit on the counter for about 24 hours (or up to 48 hours in cold climates) until it separates into curds and whey.

After 24-48 hours, check for separation: curds should float on top and whey should be a yellow liquid at the bottom.

Use a yogurt strainer to strain the curds from the whey.

Pour the separated buttermilk into the yogurt strainer and let it strain for about 24 hours.

You can strain on the counter for more fermentation or in the refrigerator for a milder taste.

After 24 hours of straining, remove the quark from the strainer and place it into a storage container.

The yield will be about 4 cups of quark and 1 quart of whey.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens