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
You can do a ton with
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?