Quark: The Dairy Product You Never Knew You Wanted

Unless you grew up in a German household, there’s a good chance you've never heard of quark. While the funny-sounding name isn’t too popular in the United States, it’s a common kitchen staple throughout Germany and Northern Europe.

So, what is quark?

Depending on where in the world you are, there are various definitions of quark. The dictionary defines it as “a type of low-fat soft cheese.” But we think this description from Splendid Table describes it best: quark is “mascarpone meets sour cream meets a yogurt.” Yum!

How does it taste?

It’s rich and creamy, and neither sweet nor savory. It has a smooth, mellow taste making it ideal for cooking and baking.

How to use quark?

You can do a ton with quark! Packed with protein, it’s a great alternative to Greek yogurt. Swap out sugary yogurts and serve it with honey, fresh fruit, and granola. You can use it to make tzatziki or to top a baked potato with. Or use it in baking and desserts, like muffins and cheesecake. The options are endless!

While it’s not readily available here in the States, you can easily make your own at home using just two ingredients - both of which we can deliver to your home. 
Recipe adapted from Milk Means More

What You’ll Need


Bring whole milk to a simmer in a saucepan, stirring frequently

Once the milk has reached a simmer, take it off the heat and let it cool to room temperature – about 70F degrees.

After the milk has cooled, stir in ½ cup of buttermilk and transfer to a glass bowl or jars and cover with a clean tea towel.

Let the mixture sit at room temperature for 24 hours. It should thicken to a Greek yogurt consistency. (Tip: If it hasn’t thickened after 24 hours, continue to let it sit out. Sometimes it can take as long as 36 hours.)

Transfer the mixture again to a cheesecloth strainer over a bowl to drain the whey. Place in the fridge overnight to continue to drain. 

Store in the fridge for up to 4 days, covered

Have you tried quark before? What's your favorite way to use it?

4/2/2020 11:06 AM
haven't made quark in years, may have to now--necessary for Käsekuchen!
1/19/2021 7:55 PM
I just saw your story on IG about quark and am so excited!  My daughter lives in Germany and over there quark is the key ingredient in making authentic German Kasekuchen (cheesecake).  I was just communicating with her and her mother-in-law about their recipe and they commented on how to be authentic it really needed quark, which they knew can't be found in the US.  Now I can make their recipe, using my own home-made quark, to give my husband his true favorite dessert for his upcoming birthday!  Thank you for this!