How to Make Quark at Home: A Simple Step-by-Step Method

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Short answer: you can make quark at home with just milk and a spoonful of cultured buttermilk. It needs about a day of waiting, but only a few minutes of work. Here is a simple method.

What you need

  • 1 litre of pasteurised whole milk (not UHT or “long-life” milk, which often does not set well)
  • 2 tablespoons of live cultured buttermilk (check the label says it has live cultures)
  • A clean jar or bowl and a lid or plate
  • A sieve and a clean cloth (muslin or a thin tea towel)

Step by step

  1. Warm the milk. Heat it gently until it is lukewarm, about 30°C (86°F). It should feel just slightly warm on your finger.
  2. Add the buttermilk. Stir it in well.
  3. Let it set. Pour into the clean jar, cover, and leave at normal room temperature for about 12 to 24 hours. It is ready when it looks like thick yogurt and pulls away from the side of the jar.
  4. Drain. Place the sieve over a bowl, line it with the cloth, and spoon in the soft curd. Do not stir hard.
  5. Chill and wait. Put the bowl in the fridge for 2 to 6 hours. The longer it drains, the firmer it gets.
  6. Stir smooth. Tip the thick curd into a bowl and stir until creamy. Add a spoon of the drained liquid if it is too firm.

How much will you get?

From 1 litre of milk you will usually get a few hundred grams of quark, depending on how long you drain it.

Tips for success

  • Keep everything clean. Wash jars and tools with hot water, because unwanted bacteria can spoil the batch.
  • Use warm, not hot, milk. Too much heat can stop the friendly bacteria from working.
  • Be patient. In a cool kitchen it may take closer to 24 hours.
  • Rennet is optional. Quark is traditionally “acid-set”, so it thickens from the bacteria alone. Pasteurised milk sometimes sets less firmly than raw milk, so some home cooks add a tiny drop of rennet. If your batch is too runny, the culture and temperature are the first things to check.
  • Do not throw away the liquid. It is called whey. You can add it to bread dough or smoothies.

Storage

Keep your homemade quark covered in the fridge and eat it within a few days. If it smells bad or has mould, throw it away. If you are pregnant or have a weak immune system, ask your doctor before eating home-made dairy products.

Quick FAQ

Can I use yogurt instead of buttermilk?

Many people do. Use plain yogurt with live cultures, but the taste may be a little more sour.

Is homemade quark the same as shop-bought?

It is very close, though factory versions are often smoother and more even.

Ready to use it? Try our quark recipes, or learn what quark cheese is. Back to the food section