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Nutrition Facts
Serving Size 1 1/2 lbs. 7730g Recipe makes 1/4 1/2 lbs.)
Calories 3090
Calories from Fat 611		(19%)
Amount Per Serving		%DV
	Total Fat 68.0g	104%
	Saturated Fat 42.3g	211%
	Monounsaturated Fat 19.6g
	Polyunsaturated Fat 2.5g
	Trans Fat 0.0g
Cholesterol 309mg		103%
Sodium 8112mg		338%
Potassium 11666mg		333%
Total Carbohydrate 370.1g		123%
	Dietary Fiber 0.0g	0%
	Sugars 370.1g
Protein 255.7g		511%
how is this calculated?

German Quark

Recipe #153126 | 1 day | 6 hours prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Mom2Rose
Jan 23, 2006

This recipe was found on The German Corner website. This is an easy overnight instruction on how to make quark. Quark is a German dairy product similar to sour cream. It is used to make German Cheesecakes and other desserts and dishes. It is even delicious with some fresh herbs and spread on some bagels or fresh crusty bread rolls! You will need a covered pyrex baking dish or similar along with a large colander and a cheesecloth or plain linen.

1/4 1/2 lbs. (change servings and units)

Ingredients

1/2-1 gallon buttermilk
1 cheesecloth

Directions

1
Pour buttermilk into pyrex baking dish.
2
Cover with lid and put into oven overnight at lowest temperature (150F).
3
The next morning line the colander with cloth and pour the lumpy buttermilk into it.
4
Cover with the ends of the cloth and let drain into sink for about 6 hours.
5
This process can be accelerated by putting a bowl filled with water on top.
6
This recipe will yield about 1/4-1/2 lbs. of quark.

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Featured Reviews for This Recipe

From: French Tart

On May 27, 2008

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

0 people found this review helpful

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From: Kayline

On Apr 14, 2008

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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From: Chef #745794

On Jan 30, 2008

This is super. I live in Germany, and when I go back to the states, I am always without quark.....not anymore......tried it, loved it!!

3 people found this review helpful

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From: 606819

On Oct 6, 2007

1/2 gallon buttermilk makes 490 grams fabulous Quark. I spread it on toast every morning and add a touch of jam. After 43 years in this country, I can't believe I am finally eating Quark!! Thank you.

3 people found this review helpful

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