German Quark
![photo by French Tart](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/15/31/26/picApMA9f.jpg)
photo by French Tart
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/drink.png)
![photo by French Tart](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/15/31/26/picNE6uZ3.jpg)
- Ready In:
- 30hrs
- Ingredients:
- 2
- Yields:
-
1/4 1/2 lbs.
ingredients
- 1⁄2 - 1 gallon buttermilk
- 1 cheesecloth
directions
- Pour buttermilk into pyrex baking dish.
- Cover with lid and put into oven overnight at lowest temperature (150F).
- The next morning line the colander with cloth and pour the lumpy buttermilk into it.
- Cover with the ends of the cloth and let drain into sink for about 6 hours.
- This process can be accelerated by putting a bowl filled with water on top.
- This recipe will yield about 1/4-1/2 lbs. of quark.
Reviews
-
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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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.
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RECIPE SUBMITTED BY
Mom2Rose
Flint, Michigan