Quark (Fromage Blanc)

Try out this recipe for a simple and versatile German chees that is low fat and is perfect for a baked cheesecake or pie.

| June 2019

Quark 

This German soft cheese is so simple and versatile to have in the kitchen that it becomes a low fat favorite of most home cheese-makers. It makes lovely baked cheesecakes and pies or a rich topping for baked potatoes. Fromage Blanc and Fromage Frais are French versions that use a slightly less aromatic culture, but produce similar cheeses.

Time: 45 minutes to prepare, 10 hours to culture, 6 hours to drain. Yield: 1lb 4 oz (525 g) Quark.

  • 1 quart (1 liter) Whole or skimmed cow milk
  • 1/2 Soft Cheese sachet
  • 1/2 Vegetarian Rennet sachet
  • 1/4 cup Non-chlorinated water

Non-reactive pan



Non-reactive colander

Dairy Thermometer

Yogurt Maker (non electric)

Organic Cotton Cheesecloth

  1. Sterilize all equipment.
  2. Heat the milk in a non-reactive pan to 73°F, 23°C.
  3. Remove from the heat and stir in the soft cheese culture until well mixed.
  4. Put a lid on the pan and set milk aside in a draft-free place to culture for 60 minutes.
  5. Warm the yogurt maker container by filling with boiling water for a couple of minutes. Check the temperature of the cultured milk mixture and reheat to 73°F, 23°C before pouring it into the container..
  6. Mix the rennet into the water and gently stir it into the warmed milk stirring briefly to combine.
  7. Put the container in the yogurt maker and let it culture for 10 hours or until set. It has set when the curd breaks cleanly when cut with a knife, or the curd has contracted slightly showing a ring of whey around the edge.
  8. Slice the curd into 2 inch (5 cm) squares. Let it rest for 5 minutes then line the colander with sterilized cotton cheesecloth and pour in the curds.
  9. Drain over a bowl for 6-8 hours in a cool place, 59°F, 15°C.
  10. Scoop the drained curd into a clean glass jar or bowl, date, label, cover and store in the refrigerator. Eat within 7 days.

Tips for Using Quark

  • Mix with herbs as a low fat topping for baked potatoes and w edges.
  • Use as a perfect base for cheesecakes, quiches and pasta bakes.
  • Make traditional German apple pie (Apfelkuchen).
  • Drain for longer, mix with caraway seeds and serve with pretzels and beer.
  • Mix with paprika, mustard, pickles, green herbs and spices for a homemade Liptauer cheese spread.

More from How to Make Soft Cheeses:

Soft-Cheeses-Book-Cover


Reprinted with permission from How to Make Soft Cheeses by Heather Cole and published by Country Trading Co. 






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