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.
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:-)
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.
Ganz toll! Endlich Quark in Amerika! :-)
Thank you so much for posting this recipe! Quark is one of the things I miss the most. I am very excited about trying this!
I am really anxious to try this recipe. I have looked for a good recipe for quark since my lovely daughter-in-law told me how much she loved it when in Germany, and how much she missed it since returning here. When I first started looking a few years ago, it seemed nobody even knew what it was! Now I am finding that there are several ways to make and many ways to use it. I hope I can perfect my "quark-making" in time to give some to her at Christmas! Thank you - this recipe sounds very easy, and the reviews make it sound as if it's authentic.
This is super. I live in Germany, and when I go back to the states, I am always without quark.....not anymore......tried it, loved it!!
Thanks so much for posting this recipe. If you can't find Quark (which you can't in most places in the states) this is perfect.