Buttermilk Quark Recipe

Learn how to make buttermilk quark with the consistency of sour cream that works great in dips, salads, and as a base in a variety of sauces.

| April 2019

bowl-quark
Image by Nicole Hoenig from Pixabay

Quark is a soft, unripened German cheese made from buttermilk that has a texture and flavor similar to sour cream. Quark can be used as a sour cream–substitute to top baked potatoes and as an ingredient in a variety of dishes, including cheesecakes, dips, salads, and sauces.

Yields: about 1 cup

Prep Time: 20 minutes



Ingredients

  • 8 cups (2 quarts) homemade buttermilk
  • If the quark is too thick and grainy, it can be thinned and smoothed by stirring in a little milk. You can use the whey from the quark, flavored with fruit juice, as a beverage or use it in baking. Store it in the refrigerator and use within 2 days.

Directions

1. Preheat the oven to 150 degrees Fahrenheit. Pour the buttermilk into a large ovenproof baking dish or Dutch oven with lid. Cover and place in the oven 8 to 12 hours.

2. Line a colander with a double layer of butter muslin and set over a large bowl. Pour the buttermilk into the cloth and cover with the ends of the butter muslin. Let buttermilk drain at room temperature for about 6 hours (after about 1 hour, weight the buttermilk by placing a plate on top to encourage the whey to drip through the muslin).






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