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  • Writer's pictureErin

Quark Cheese

Hungry for more? This recipes was featured in a podcast episode!


Quark cheese freshly unwrapped and sitting on cheesecloth

I would describe this homemade cheese as a cross between a sour cream and a cream cheese. It has a creamy, sour profile that makes it perfect for baking. Use it in a cheesecake or as the traditional filling for German Strudel.

Prep Time: 10 min

Additional: Sets overnight & draining time

Cook time: 2 hrs

Yield: approx. 2 cups


  • 2L buttermilk

  • Glass 9x11 inch baking dish

  • Cheesecloth


  1. Pre-heat your oven to 175F. Pour buttermilk into the glass baking dish and place in preheated oven for 2 hr, uncovered.

  2. After 2 hr turn the oven off and let the dish sit in the oven overnight.

  3. The next morning remove the dish. The milk should be thick and yogourt-like.

  4. Line a large bowl with a double layer of cheesecloth and transfer the contents of the baking dish into the bowl. Tie up the cheesecloth and allow it to drain for a few hours.

  5. The milky mass left in the cheesecloth is your quark. Transfer to a jar and keep in the fridge for up to 2 days or use immediately.

Zhuzh it up!

  • To use immediately in a strudel, mix together 1 cup quark, 1/2 cup sugar, 1 egg and lemon juice. Blend so there are no lumps and spread on top of breadcrumbs on the strudel pastry. Follow baking instructions on the strudel recipe.

  • Quark cheese can be used as a substitute for cream cheese in a cheesecake recipe. I haven't tried it yet, so let me know if you do!

This amazing recipe was written by Valerie Lugonja. Find it on the A Canadian Foodie website


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