She Strengthens

Discover the Delight of Quark: A Fresh Cheese Sensation

A Taste of Europe

During my family’s summer stay in Germany, we indulged in the local culinary delights, including the numerous varieties of chocolate, bread, and cheese. As a German speaker, I was able to translate most of the cheese names, except for one intriguing exception: quark. This creamy, fresh cheese has been a staple in European dairy products for centuries, and I was eager to learn more about it.

What is Quark?

Quark defies categorization, blurring the lines between yogurt, cottage cheese, and cream cheese. Its production involves acid coagulation, where bacteria convert milk into cheese. The result is a mild, nonsour flavor that makes it incredibly versatile in both sweet and savory preparations. Quark’s consistency can range from soft and spreadable to slightly clumpy, similar to ricotta.

Making Your Own Quark

Despite its popularity in Europe, quark has yet to gain widespread recognition in the United States. However, with a few simple ingredients and some patience, you can create your own quark at home. We’ll explore two methods: one using cheese culture and another utilizing buttermilk.

Method 1: Using Cheese Culture

Ingredients:

• 1 gallon low-fat or skim milk
• 1/8 teaspoon mesophilic culture
• Dash of liquid rennet
• 2 tablespoons water

Directions:

1. Heat the milk to 75-80°F (24-27°C) and remove from heat.
2. Sprinkle the mesophilic culture over the milk and let it sit for 5 minutes.
3. Mix the culture into the milk using an up-and-down motion.
4. Dilute the rennet in water and stir into the milk.
5. Cover the pot and let it sit at room temperature for 24 hours.
6. Cut the curds into chunks, drain, and store in an airtight container.

Method 2: Using Buttermilk

Ingredients:

• 6 cups low-fat or skim milk
• 1 1/2 cups buttermilk

Instructions:

1. Bring the milk to a simmer and let it cool to room temperature.
2. Add the buttermilk to the milk, stirring well.
3. Transfer the mixture to a bowl, cover, and let it sit in a warm place for 8-36 hours.
4. Pour the mixture into a cheesecloth, gather, and secure the top.
5. Let the whey drain off and store in an airtight container.

Ways to Enjoy Quark

Now that you’ve made your own quark, it’s time to get creative! Use it as a garnish or spread, dollop it on baked potatoes, or schmear it on toast. You can also enjoy it with berries, yogurt, and honey, or incorporate it into recipes like German cheesecake, cinnamon apple breakfast bowls, mushroom and leek mac and cheese, toasted bread with quark and fresh figs, or herb quark dip. The possibilities are endless!