How to make Quark
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- เผยแพร่เมื่อ 6 ก.พ. 2025
- Quark is a very popular ingredient in a lot of delicious German recipes. In this recipe you will learn how easy it is to make your own homemade quark. Try some of our German recipes with quark and let us know how it turned out.
Recipe: alltastesgerma...
Join our Quark Masterclass here: alltastesgerma...
It worked out very well when I left the milk in the oven a bit longer. How much quark is this supposed to make? I only have 320grams. Did I let it hang to long?
I am glad it worked out for you. The amount of quark sounds about right. This method produces a lot of whey. If you use cultures you will get about the double amount of quark and less whey. If you are interested how that works we have a quark master class. alltastesgerman.com/quark-masterclass/
Love quark. Couldn't get enough of it when in Germany. Now I know how to make it. Many thanks!
Excuse my French but, holy sh*t, it’s that easy to make quark?! It’s basically making Crème Fraîche with 2 extra steps. I gave up looking for it here in Texas ages ago and just stumbled on your recipe now going through your videos. Thank you so much for this awesome culinary technique! 🥰
I am so glad you found my video, it is really that simple and so much better and cheaper than store bought.
Just have to say your kitchen is to DIE FOR 😭 just beautiful
Thank you for this video. I am following the Budwig Protocol/Diet to hopefully combat (even eradicate) my early-stage prostate cancer diagnosed 6 years ago, but recently showing a small increase in the lesion. As you may know, Dr Jo Budwig (a remarkable German biologist/doctor) formulated a mixture of 2/1 quark (or cottage cheese) to flax seed/linseed oil in the last century, treating terminally-ill cancer patients with great success, as I believe. I prefer the creamy texture and less cheese-tasting quark for mixing with fruit, red berries, nuts, etc and eat a dish full daily. Here in the UK, I sometimes find it hard to source, hence my visit here. Very useful information. Best regards.
I am very happy that you found my video. The Budwig Protocol helped a lot of people since many years and I hope you will have great success and can enjoy a healthy life. All the best to you and please feel free to reach out if you have questions regarding the recipe.
@@AllTastesGerman After several weeks on this diet, indications are that it is having a positive effect on PSA readings. Although I need to eat the mixture daily, with different additions, I have not tired of it yet, in fact, I look forward to it. Thank you for your supportive reply.
@@EnlightenedPatriot1 That is wonderful!!! All the best to you.
I'm in love german food best food in the world. Few days ago I made Berliner buletten mixed veal and pork mince and ate cold best frikadelle so simple so testy. Thank you for the great recipes, I'm greateful
Wunderbar :) Thank you for watching and the nice comment. Your recipe sounds very tasty.
What are the measurements amount for milk and buttermilk? Please and thank you.
Perfect, thank you from an American housewife with a German husband 😊
Thank You great instructions and great video!
Thank you for watching!
I am doing this !☺️Did you use equal parts buttermilk and whole milk? 1:1? Thank you for sharing this method💖
Thank you for stopping by. That´s great, I hope you will like the quark! I used 4 cups of full fat milk and 2 cups raw buttermilk. You can find the full printable recipe here: alltastesgerman.com/homemade-quark/. Happy to help in case you run into questions.
What a nice kitchen you’ve got there!
;-)
Wunderbar, so wirds gemacht 😍😘 thank youuuuuuu
Dankeschön :)
Hello,
Thanks for ur sharing. Every steps look very clear.
May I ask u a question? I tried to make quark by myself today. After I poured the liquid into the jar, should I seal the jar or it only needs to put the tea cloth on top and let the liquid breathable? I deal it and it is still very liquid after 4 hours.
Thank you for trying the recipe. The liquid needs to drain through the cloth into the bowl. This may take up to 24hours or even longer depending how firm you would like the quark even longer. Hope that helps.
In ur recepi you used full milk, is it also possible with half full milk?
Looks good, but if you please, can you tell us the quantity of each, meaning how much milk & buttermilk should be used ?
Thank you for watching. You can find the full recipe here: alltastesgerman.com/german-recipes/homemade-quark. If you have questions, I am happy to help.
Thank you so much ~ have a wonderful weekend !!!
Thank you, I hope you will have a wonderful weekend too.
Mine turned out great but receipe only made about 250g and I needed 500g so I made twice. Is it possible to freeze quark to use at a later date? It would be nice to make bigger batches and freeze some for later if freezing wouldn't hurt it.
Thank you so much for watching. I am glad the recipe turned out well for you. You can freeze quark but should let it though in the fridge. I would not recommend storing it for more than 3 months in the freezer. You will probably see some whey and perhaps some lumps in the quark after thawing but you can just whisk it and it will be fine. The taste will be the same. Hope that helps :)
Kindly share how you design this kitchen😊
I don't have buttermilk in my country. What can I do to make curd ? Thank you.
To make real quark you would need to buy cultures, it needs a starter. If you just go for the texture of quark you could use plain yogurt with live cultures as a starter too.
Do I use the buttermilk just from the store or do you use cultured buttermilk? And milk - 3.5 % milk?
I prefer to use cultured buttermilk from the farmers market, but store bought will do just fine. You can use the milk you like best. The higher the fat percentage the creamier the quark will be.
Hello, I am very glad I found your channel, and this recipe for quark. I have a couple of questions: I assume that you are talking about ingredients available in US stores, correct? Do you use pasteurized milk? Regarding the buttermilk, can you use the buttermilk obtained from churning butter, or should you use the one sold in stores (I understand that these two are different)?
Many thanks and best greetings from an Austrian transplant, -Wolfgang
Servus Wolfy :) thanks for watching our recipe video. I love Austria!!!!!! Yes, we used ingredients available in US stores. We used pasteurized milk as this is only what we can get here. If you can get raw milk this would be even better. I prefer to use full fat milk, but you can use 2% if you want to make Magerquark. You would need to buy the store bought buttermilk as it is cultered. It is prepared from milk by fermentation with bacteria. This is important for the homemade quark making in this easy recipe. Hope that helps!
@@AllTastesGerman Many thanks for the quick and very helpful reply. May I ask one more question: Since cultured buttermilk is needed, could one also use here a buttermilk substitute of a mixture of milk and yoghurt? That would be cultured also, but would it work for making quark (or topfen as we say in Austria)? Maybe buttermilk and yoghurt have different bacteria?
Just trying to learn ... Tschüss!
@@TheWolfyDaddy That´s a good question. Both cultered buttermilk and joghurt provide lactic acid bacteria, you could therefore substitute the buttermilk for greek yoghurt (no need to mix in milk). I think that the result tastes more like original Quark, if you use buttermilk, but I think this is just a personal preference. In general this way to prepare quark is a little cheat, as the bacteria introduced in Quark/Topfen are mesophilic lactococcus starter cultures. This procedure is a little more time consuming and an additional expense for the cultures, but it would be a 100% the "real thing". I think this little cheat comes very close to original quark in taste and texture.
@@AllTastesGerman Many thanks for this useful information and the excellent video(s). I will definitely give your approach a try, and it looks the best I have seen. By the way, my target application is Liptauer.
Vielen Dank und beste Grüße!
@@TheWolfyDaddy Thank you for the kind words, I hope you will enjoy your Liptauer with homemade Topfen. Herzliche Grüße!
would mild and adding vinegar work as a buttermilk or should i just buy buttermilk? thank you and your straight forward instrructions///// david
Hi David, thank you for watching and your question. You would need buttermilk as it adds the cultures that are necessary to make quark.
@@AllTastesGerman thanks for the comeback met to spell milk there lol
@@popatop75 :)
What do you take as room temperature? In South Africa we take it that European room temperature is 16°C for red wine purposes. I have no idea what it will be in America or Australia. Our room temperature in the Karoo is generally 40°C or 104°F in summer and may therefore be a wee bit too high for making Quark. About half of that or 20°C for the winter.
That is indeed a good question. The perfect room temperature for making quark is around 20-25°C.
danke schon fur die rezept .....yummm
Vielen Dank für´s Zuschauen! I love your profile photo, such a cute doggie
danke schon ..
What is the mixture of normal milk and butter milk???
Hi Leroy, you can find the recipe link in the description below the video.
Can you please tell me if cottage cheese is needed or the quark is needed in budwig protocol.?
And did you use raw milk or the cooked one?
The budwig protcol uses quark. I used pasteurized milk from the supermarket but raw milk would be for sure better.
@@AllTastesGerman I've even read Cottage cheese.. Won't that work?
@@kunwarsagarsingh Cottage cheese his different from quark, quark has specific beneficial bacteria. But I am not a Budwig protocol expert, sorry I can not answer this question.
Omgods....endlich kann ich vieleicht meine deutchen rezepte abstauben. I habe quark teig so vemisst.
Das ist wunderbar, herzlich willkommen auf meinem kleinen Channel.
What are the Nutritional Facts of the prepared Quark? What is the alternate method if i do not have an oven ? Thanks in advance.
If you don´t have an oven you can let it outside at room temperature for a few days. I never tried that method but it should work.
Hey, quick question is this low fat quark cheese if not then how do you make sure its low fat? Thanks
Hi León, if you want to make low fat quark you need to use low fat milk & buttermilk instead of full fat, the result will be not as creamy but still very good. Hope that helps.
Thanks for responding i will give that a try!
I cannot find any No Culture buttermilk. Where do you bought yours please?
I had difficulties finding this too. But I found raw, fresh buttermilk at a local dairy farm but it is pricey. This is why I prefer to make quark with cultures from scratch.
Thank you so much! I want to ask you also about the oven temperature.. The lowest on mine is 175 F. And I don’t have a thermometer
@@crislelia It´s a little tricky without a thermometer. But if you heat the oven to 175F, then shut it off and open it for a few minutes to let it cool down for a bit. After that place the bowl into the oven it should work hopefully.
German Recipes by All Tastes German , thank you, I did it like this and the result is nothing like yours. From 4 cups milk and 2 buttermilk I have 100 gr quark but is all grumpy and doesn’t taste at all like the German one 😢
@@crislelia Oh no, I am sorry to hear that. It sounds like your milk got too hot or the buttermilk was not fresh. It is really difficult to make quark without a thermometer. I prefer to make quark with freezer dried cultures as it makes more quark. But you need a little bit of equipment to start. We have a quark masterclass if you are interested to check it out: alltastesgerman.com/quark-masterclass/
As an American who's never heard of quark, can you describe the taste? Seems like it would similar to sour cream or plain yogurf
It tastes less tart than yogurt, more like a mixture of sour cream and cream cheese, but way lower in fat, carbs, and calories. Plus it has a lot of health benefits. This is way Germans love to use it not only in desserts, dips and cakes, but also love it for healthy weight loss. It works like a miracle.
Similiar to greek yogurt here 😊
But less tart, more creamy and has more protein and less carbs than Greek yogurt.
it's heavenly! It is light and airy and something like a mousse/creme fraiche. Usually combined with fruit.
@@vanessarastovic1097 You are so right! I love it with fruit but I love it with herbs, onions and garlic too.
Buttermilk is hard to find in my country. Can I use homemade buttermilk instead (milk+lemon)?
Homemade "buttermilk" is not really buttermilk, it does not contain the cultures that you need to make real quark. But you still would get a similar texture but the taste and health benefits would not be the same.
@@AllTastesGerman ohh okay. I guess ill have to use kefir/yogurt to make quark. Im craving quarkbällchen so much. Dankeschön ❤️
I think I messed up thr process somehow. I used 0,5% fat milk and buttermilk from making butter by hand, mixed them up, letting them rest for 24h at room temp, put the mixture in the oven at 50C for 1h and nothing happened, the mixture seems to be as liquid as milk. What could I have done wrong?
can i use this kind of quark to bake a german cheesecake ? it looks a little too creamy
Yes you can. I stirred the quark before I put it into the bowl, that makes it look creamier. But if you see it straight after the draining process it will look exactly how store bought quark.
Is this considered a type of cheese?
Technically yes, it is, but it does not taste like cheese, more like a mild Greek yogurt
How much quantity of milk and butter milk? Is it same quantity?
You can find the full recipe in the link below the recipe.
I bought 2% milk (the 3.25 is homogenized) and 3.25% buttermilk. Will that work?
Yes, it will work for this recipe.
How much milk and buttermilk?
4 cups full fat milk and 2 cups fresh, raw buttermilk make sure it is NOT cultured, pasteurized or homogenized or it is "cheat quark" that does not carry the health benefits. You can find the full recipe here: alltastesgerman.com/homemade-quark/
Did not work . Didn't thicken up enough so when I drained it everything went trough the cheesecloth . What did I do wrong . I had the bowls sitting on top of water heater before putting in oven .
I am sorry to hear that. Did you let the milk mixture sit for 24 hours at room temperature before you placed it into the oven? Depending on how warm your house is, you could try let it sit longer outside. The other reason could be your milk was ultra-pasteurized. I will soon publish another method on how to make homemade quark. It uses a stove method and I am sure this would solve your problem.
I had to let mine sit in the oven longer and turn the heat up a tad more.
What are the proportions of milk and buttermilk?
Do you first pasteurize the milk to make sure it doesn't have any of it's own enzymes or bacteria, then let cool before adding buttermilk?
Does it matter if it's Cultured buttermilk or not?
What type of milk? whole milk or 2%, 1%, skim?
Edit: Nevermind I just noticed a link to the recipe that answers most of the questions.
Hi Jason, you can find the link for the recipe with all measurements in the video description. I use store bought organic homogenized grade A milk an cultured buttermilk for this kind of quark.
Thank you so much for this! It's delicious! I was wondering, as it's homemade, does it still have a lot of protein like the store-bought kind? So around 15 grams in 100g?
Thank you for the great question. Yes, it does and it is so much cheaper!
@@AllTastesGerman it is indeed!! I'll be making it continuously from now on I think, thanks a lot! I just happened to have to let the buttermilk (homemade with lemon) and milk mixture for 2 days instead of one as it had not thickened up at all. Then I left it in the turned off oven for a bit more. I made it with whole milk so it tastes nice and creamy, it also has a slightly bitter aftertaste, is that normal? 😊
@@irenealtavilla2582 I never had a bitter aftertaste. I don´t use this method, as it is difficult for me to get raw milk. I make my quark with freeze-dried cultures as it makes a larger batch and I have all health benefits. If you would like to know more about it check out our quark masterclass: alltastesgerman.com/quark-masterclass/
@@irenealtavilla2582 you need a buttermilk made from live culture, not the one adding lemon to get the benefit please. Thanks.
Why are you using Fahrenheit instead of celsius?
The recipes are made available in English with U.S. standard measurements
my oven does not go below 170F, what should I do instead?
Just leave the oven open for a few seconds and the temperature inside will drop pretty quick.
My I ask how much Milk and how much buttermilk? Please let me know, Thank you much.
Thank you for the question, Ruth. You can find a link to the recipe in the description below the video.
I'm looking for the original german recipe used by Dr Budwig. Isn't this just strained buttermilk?
I am not completely familiar with the Budwig Method, but I know that it uses conventional produced low-fat quark which is made with milk and live cultures. The recipe in the video uses buttermilk cultures (you only find them in raw buttermilk, NOT in so called cultured buttermilk from the supermarket.) In our quark masterclass I explain how to make quark with other cultures that can be bought at cheese stores. Without the live cultures in the quark you can not accomplish the Dr. Budwig protocol benefits. Hope that helps.
How much of the ingredients do I use?
You can find the recipe link in the description. Thank you for watching!
I can't see anywhere how much milk and how much buttermilk to use.
You can find the link to the recipe in the video description.
Blessings
Thank you, blessings to you too.
What is butter milk?
Buttermilk is the liquid that is left after the butter has been churned. It has a slightly sour taste and a lot of health benefits. It is used in a lot of baking recipes, to marinate meat and can be consumed as a drink. You can find it in almost all supermarkets where the milk and heavy whipping cream is located.
...and don't forget a classic recipe for a savory dish with buttermilk called "Buttermilch-Bohnensuppe" (buttermilk-soup with green beans and potatoes), coming from the Rhineland (Cologne area).
It's a delicious dish with a creamy consistency, a fresh sour cream like taste and perfect for a hot summer day (high season for green beans), for it can be eaten either hot, lukewarm or even cold.
That sounds interesting, I never tried that recipe, but curious to give it a try.
what are the measurements
You will find the whole recipe as a link in the video description.
My mixture didn't thicken even though I followed all instructions exactly
Are you living in a colder climate?
Is it runny because I has the temp in the oven too high or too low? Mine was the same. Live in Texas.
متوجه شدم باشیر درست میشه ولی ایکاش به زبان فارسی زیر نویس میکردید
Budwig protocol.
It looks great. It's very common in Israel. People eat quark every morning. It's called Gvina Levana here.
That is very interesting, I did not know that. Thank you for sharing. I love Quark, it is so versatile. Do people in Israel eat the Gvina Levana plain, with fruits or savory for breakfast? In Germany people eat Quark for breakfast with granola, honey and fruit or make it savory with herbs and salt as bread spread.
I believe it was brought to Israel by the German Jews who first returned here. But even if it is not the origin, the Mediterranean/Arabic cheese Labene (or Labane) which is sour and eaten with a spice called Zaatar could be the origin. We usually spread on bread without any fruit or savory. I personally like to dip potato chips (crisps in British English) into it. Most just eat it with vegetables such as cucumber or tomato.
I got almost no curdles, just a milk-like liquid, what did I do wrong?
It might be because she's using uncultured, unpasteurized, and unhomogenized dairy.
She says to heat the oven to 125 degrees Fahrenheit. I don't know of an oven you can set to that low. Should that be Centigrade
You can heat it up to the min. temperature you have available on your oven and the just open the door for a bit to cool it down to 125F. I use a digital thermometer to check.
How many Quark you will get with this recipe?
Wait a second, this isn't quantum physics
Nope :)
Just a little information. Her ingredients are not cultured (nothing added, only the naturally occurring), pasteurized or homogenized.
Isn't quark over 1 attometer 😐
As far as I know attometer is a length measurement unit. Did I miss something?
THAT'S IT?!
Nisha Madhulika German Version :D
Thank you, very kind of you!
If Marge Simpson was German. Great recipe though!
thanks for visiting
لبنة
Bruh this isn’t particle physics...
Did I mention it is?
@@AllTastesGerman no but a quark is a subatomic particle
@@timelordrohan9425 well, that´s true
LOL 😆😂😂 Quarks has different meanings the quark you are telling was in particle physics and the quark mentioned in here is about food
Instructions somehow unclear, it turned invisible.
Why don’t you say how much milk and buttermilk yo use? Didn’t watch to end, gave up and went on to another video.
You can find the whole recipe in the link in the description with more tips.
Geez woman, why didn't you just show the whole process.
What step did you miss?
What are the measurements?
How much butter milk and milk?
@@burcuferda8807 You can find the full recipe here: alltastesgerman.com/german-recipes/homemade-quark/ This is only for a small batch, you will end up with about 1 to 1 1/2 cups of quark. If you need more, you should double the recipe.
If you would have clicked on the correct link you would have seen it.