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Quark - Curd Cheese
Made with Buttermilk!
9 cups of milk
3-5 Tbls. butter


Please be sure to sterilize all utensils with boiling water before starting with the preparation (to include the kitchen towels!)

First you will need to prepare the basic starting mixture:

Over medium setting (158 - 163f) while stirring, heat 1 cup of milk. Do not bring the milk to a boil, this would destroy the protein! Continue this temperature for 30-35 sec. to pasteurize the milk, this is a very important process, even if the milk was pasteurized before!

To bring the milk back down to room temperature, you should place the pot of milk into a bowl filled with cold water. Once the milk has reached the temperature of 75-82F, add 3-5 Tbls. of butter, pour the butter/milk mixture into a plastic bowl and place a closely fitting lid on the bowl.

Set this mixture aside for 12 hours in a warm area (75-82F).

This mixture can be stored in the fridge for up to two weeks and is used to prepare 2 1/2-3 lbs of Quark.

Preparation of Quark:

Bring 8 cups of milk to room temperature and mix with 1/2 of the above described basic mixture. Place a closely fitting lit onto the container and set aside for 24 hours in a warm area (77-90F).

Now cover a large sieve with a kitchen towel (sterilized with boiling water!) and empty contents of the container onto the towel. Then place the sieve into the fridge for 6-10 hours to drain this mixture well.

This will produce 1 1/4 - 1 1/2 lbs. of Quark and can be stored in the refrigerator for 1 week.

This is easy and inexpensive to prepare, but the preparation time is 2 days.

From Katharina Davitt

Click on The Kitchen and Gourmet for more recipes from Germany!

Preparation Time: 2 days Serves:
Recipe Origin: Germany
Submitted by:
Susi Birkenstock

This recipe has been viewed 22401 times.


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