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Yes, this is actually my third recipe on how to make Quark! Don’t mind me, I just want to make sure that you know how to make it because a lot of my German recipes have quark as an ingredient, like the one that I will publish next week.
Some had some struggles with my previous Quark DIYs but here is a foolproof and very easy way to make it in your oven.
We Germans love our Quark, which is a kind of very young cheese. One could say it’s kind of cream cheese but made with milk instead of cream and without salt. This makes it perfect for baking but also many other uses … or just enjoy it pure with fresh fruits.
Equipment
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oven with light bulb
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Thermometer
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cheese cloth
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colander
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bowl
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optional: oven thermometer
Ingredients
- ½ gallon milk any good quality cow milk or nut milk / soy milk
- ¼ tsp mesophile culture
- 5 drops rennet deluted in a little water
Instructions
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Switch on the lamp in your oven to get the oven to a temperature between 22°-30°C / 72°-86°F.
DO NOT USE THE OVEN TEMPERARURE SETTING, JUST USE THE LIGHT!
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Make sure all tools are very clean and sterile.
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Pour the milk in a pot an carefully heat it to 28°C / 82°F – this will only take a few minutes since it is a rather cold temperature.
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Add the culture and stir the milk until diluted.
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Add the rennet and stir for a brief moment, then bring the milk to a standstill.
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Cover the pot with a lid and put it into the oven. Close the oven door. Ideally, control the oven temperature with an oven thermometer and switch the lamp off and on if needed to adjust the temperature.
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DO NOT MOVE THE POT! DON’T OPEN THE LID! JUST LET IT FERMENT!
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Leave in the oven for 16 hours, then take it out. The milk should have thickened.
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Put a cheesecloth into a colander that is placed above a bowl.
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Pour the content of the pot into the cheesecloth, letting the whey drain while the quark is in the cheesecloth. Let drain for about 5 hours and more. For better draining, check out the trick in the video.
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Remove the quark from the cheesecloth and fill it into a container or jar. Keep in the fridge until you use it. If you worked edclean, it will be good for at least 5 days, often 7 days.
