Quark Cheese

This fresh, mild, and creamy quark cheese is easy to make at home and perfect for both sweet and savory dishes.

Prep Time 15

Cook Time 10

Draining Time 2

Total Time 2 25

Serving Size 2 cups

Gently transfer the clabbered milk into a heavy-bottomed pot and warm it slowly over low heat to 35–40°C (95–104°F). Stir once or twice very gently to help it heat evenly, but avoid vigorous stirring so you don’t break up the curds. It should feel pleasantly warm to the touch.
Ladle the curds into a colander lined with cheesecloth (or a clean tea towel) set over a bowl to catch the whey.
Let the curds drain for about 2 hours for a soft, creamy quark, or 6–8 hours for a firmer, drier texture—drain until it reaches your preferred consistency.
Transfer the drained quark to a bowl, stir gently, and season with fine salt to taste (omit salt if using for sweet recipes).
Serve immediately or store covered in the refrigerator until ready to use.

Your yield will depend on the richness of your milk and on how long you leave your quark to drain. Typical yield is from 1 cup for drier quark to 2 cups for soft, creamy quark.