1/2 Photos of How to Make German Quark
28 hrs 5 mins
Mia in Germany's Note:
Quark is not easily available in most non German countries, and it cannot really substituted by ricotta or creamcheese. But then it's not really difficult to make. This is the way we made it at my friend's house in a tiny village in the Black Forest where I spent my summer vacations when I was 13. 1 litre (1 1/8 quart) milk makes about 300 - 350 g (ca. 8 - 12 ounces) quark.
My Private Note
- 1Fill the milk into a bowl, stir in the lemon juice and let stand on the kitchen counter overnight, about 16 hours.
- 2After 16 hours, it should have turned into soured milk.
- 3Slowly heat the soured milk to no more than 122° F (50° C) until the whey starts to seperate from the solids.
- 4Let cool and pour into a sieve lined with a cheesecloth.
- 5Let drip for 12 hours, then press out any remaining liquid and strain the quark through a sive (it get smoother then).
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Nutritional Facts for How to Make German Quark
Serving Size: 1 (2211 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1408.8
- Calories from Fat 723
- Total Fat 80.4 g
- Saturated Fat 50.0 g
- Cholesterol 307.4 mg
- Sodium 1076.1 mg
- Total Carbohydrate 103.1 g
- Dietary Fiber 0.0 g
- Sugars 0.3 g
- Protein 72.0 g