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    You are in: Home / Recipes / German Quark Recipe
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    German Quark

    German Quark. Photo by French Tart

    1/2 Photos of German Quark

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    Total Time:

    Prep Time:

    Cook Time:

    30 hrs

    6 hrs

    24 hrs

    Mom2Rose's Note:

    This recipe was found on The German Corner website. This is an easy overnight instruction on how to make quark. Quark is a German dairy product similar to sour cream. It is used to make German Cheesecakes and other desserts and dishes. It is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! You will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.

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    1/2 lbs.

    Units: US | Metric


    1. 1
      Pour buttermilk into pyrex baking dish.
    2. 2
      Cover with lid and put into oven overnight at lowest temperature (150F).
    3. 3
      The next morning line the colander with cloth and pour the lumpy buttermilk into it.
    4. 4
      Cover with the ends of the cloth and let drain into sink for about 6 hours.
    5. 5
      This process can be accelerated by putting a bowl filled with water on top.
    6. 6
      This recipe will yield about 1/4-1/2 lbs. of quark.

    Ratings & Reviews:

    • on October 06, 2007


      1/2 gallon buttermilk makes 490 grams fabulous Quark. I spread it on toast every morning and add a touch of jam. After 43 years in this country, I can't believe I am finally eating Quark!! Thank you.

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    • on May 27, 2008


      This worked perfectly for me Mom2Rose! I am an old hand at making creme fraiche, quark and clotted cream, and this was a well written and clear account of how to make this delectable German product! I shall be using this to spread on my bread at breakfast time - this was put into my woodburning stove overnight...........perfect results - good creamy colour and texture! Made for ZWT 4. GREAT thanks! FT:-)

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    • on April 14, 2008


      So happy to find this recipe. The flavor is just right. However, it came out a little dry, more like quark curd than the creamy quark I was hoping to use in a cheesecake recipe. Don't know if I did something wrong. Had to cook it at 170, as this is my oven's lowest temp. setting and drained for only about 2 hours.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for German Quark

    Serving Size: 1 (1933 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3090.5
    Calories from Fat 611
    Total Fat 67.9 g
    Saturated Fat 42.3 g
    Cholesterol 309.0 mg
    Sodium 8112.5 mg
    Total Carbohydrate 370.0 g
    Dietary Fiber 0.0 g
    Sugars 370.0 g
    Protein 255.7 g

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