Why This Ingredient Is Special
Homemade Quark: Warm the milk to 28-30 °C, stir in the buttermilk and transfer to a clean container. Cover loosely and let it sit at 20-22 °C for 18-24 hours, until a soft, tangy-smelling curd…
Ingredients
- 1 liter pasteurized whole milk
- buttermilk with live cultures100 ml
Method
- Warm the milk to 28-30 °C, stir in the buttermilk and transfer to a clean container.
- Cover loosely and let it sit at 20-22 °C for 18-24 hours, until a soft, tangy-smelling curd has formed.
- Without stirring hard, transfer to a sieve lined with a clean cloth and drain in the fridge for 4-8 hours.
- For creamier quark, stir a little of the drained whey back in.
Substitutions
In recipes, replace low-fat quark 1:1 with skyr and add 1-2 tbsp water per 250 g. Greek yogurt works in dips but is softer. Cream cheese is richer; dilute it with yogurt at a 2:1 ratio.
Storage
Discard if there's an off smell, color or mold. Keep the finished quark refrigerated for no more than 4 days.