- 1 package Kefir culture (available on amazon.com)
- 1/2-gallon whole milk
- 1 large pitcher or a pot
- 1 small bowl
- 1 stirring spoon
- 1 cheese cloth
- 1 large bowl
- 1 colander
There are a few simple ways to make quark at home. However, to do it successfully, you’ll need to keep a few things in mind:
- Do not use any fat-reduced dairy products.
- Make sure dairy products contain live cultures.
- Do not add any additives such as thickening agents.
It’s not always easy to find these ingredients in the U.S. But, with this simple, fool-proof recipe you’ll always get very tasty and creamy quark.
STEP BY STEP
- Put some milk in the small bowl and the rest in the pitcher.
- Stir a packet of kefir cultures into the milk in the small bowl until it is mainly dissolved.
- Add the mix of cultures to the pitcher with the milk and stir everything with the wooden spoon.
- Let the milk stand openly at room temperature for 1-2 days.
- The milk has now become kefir with live cultures, it thickened, but is still largely liquid
- Place the cheese cloth unfolded in the colander and place the colander on the large bowl.
- Now pour the kefir into the cheese cloth.
- The whey will run through the cloth into the bowl, the quark will stay in the cheese cloth.
At first, the quark is still very wet, but the longer you let it drain in the cheese
cloth (possibly overnight), the firmer it gets and eventually has the desired consistency.
KRÄUTERQUARK (QUARK WITH HERBS AND SPICES):
Use fresh herbs as you like, such as parsley, chives, marjoram. Finely chop them and
press out a clove of garlic. Add both to the quark, season with salt and pepper and
let it seep for a few hours. If you like, you can add a teaspoon of cream or olive oil. It’s
perfect as a dip with vegetables or as a spread.
Other ideas for quark: strawberry quark, quark and oil dough, cheesecake, vanilla
quark, cheesecake without baking
Best enjoyed the same day!