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Quark is a soft, unripened white cheese that usually comes in tubs. The curds are usually homogenized so that it is smooth and looks like Sour Cream, though some styles leave the curds intact. The cheese has a tang similar to Sour Cream.
To make it, milk is pasteurized, then coagulated with Rennet and soured with a bacterial starter culture of either "Lactococcus lactis" or "Lactococcus lactis subsp cremoris". The curd is cut, then the whey is drained.
Quark is very popular in Germany, where it still outsells yoghurt. It is also popular in Eastern Europe where it's called "Tvorog" or "Tvaroh".
You can buy it plain, or with fruit or herbs mixed in.
Magerquark
This is the low-fat version of Quark, made from skim milk. In fact, it tastes like skim milk, with no real additional taste. This is the most common version -- it's so common that many people think it's the only version. It has a richer texture than Sour Cream or Yoghurt, though the calories are the same or less.
Sahnequark
Sahnequark is the high fat version of Quark made with on average 4 parts whole milk to 1 part cream. It tastes similar to cottage cheese, but without any salt added to it.
Cooking Tips
You can use Quark as a spread in a sandwich, then add other toppings. You can also use it as a topping for baked potatoes, and as an ingredient in baking. If you ever use it in sauces, don't let it come to a boil: because it's so low-fat, it will curdle on you in the wink of an eye.
Substitutes
Yoghurt Cheese, Sour Cream, Fromage Frais, Mascarpone, dry-curd Cottage Cheese, Curd Cheese (in the UK)
The following guidelines will make 1/4 pound (100g) of the coarser, grainy type of Quark. You can easily double or triple the recipe.
Pour 8 cups (64 oz / just over 3 pints / 2 litres) of active-culture buttermilk into an ovenproof dish with a cover. Cover, and place in oven at 150 F (65 C) overnight. Then, line a colander with cheesecloth or a clean, old nylon. Place in the sink and pour the buttermilk into it (it will be lumpy). Fold the cloth over it, and let drain for 6 hours at room temperature (if you need the sink, you can transfer the cheese to a Dutch oven or large bowl that will hold the colander, draining the large pot or bowl periodically.) To speed the draining process up, you can press lightly down on the cloth from time to time.
Language Notes
In the word "Magerquark", "Mager" means "thin" in German. In the word "Sahnequark", "Sahne" means "cream" in German.
Also called:  Quarg
Tvaroh
Tvorog Magerquark, Quark, Sahnequark (German)
Other entries for Fresh Cheeses
Cottage Cheese, Cream Cheese, Curd Cheese, Fresh Cheeses, Fromage Blanc Cheese, Fromage Frais, Mascarpone Cheese, Mató Cheese, Neufchâtel Cheese, Panela Cheese, Pot Cheese, Quark Cheese, Queso Blanco Cheese, Queso Fresco, Queso Quesadilla, Requesón Cheese, Ricotta Cheese, Yoghurt Cheese, Zufi Cheese
Other entries for Soft Cheeses
Añejo Cheese, Banon Cheese, Boilie Cheese, Boursin Cheese, Brie Cheese, Brillat-Savarin Cheese, Bruss Cheese, Burrata Cheese, Caboc Cheese, Camembert Cheese, Chèvre Frais, Cornish Yarg Cheese, Crottin de Chavignol Cheese, Crowdie Cheese, Edel de Cléron Cheese, Feta Cheese, La Tur Cheese, Lancashire Cheese, Lymeswold Cheese, Mitzithra Cheese (Fresh), Oaxaca Cheese, Oxford Isis Cheese, Pié d'angloys, Pithiviers Cheese, Squacquerone Cheese, St-Nectaire Cheese, Telemes Cheese, Vacherin Mont d'Or, Wensleydale with Cranberries
Other entries for Cheese
Affinage, American Cheeses, Casu Marzu, Cheese Rinds, Creamery, Double/Triple-Cream Cheese, Extra-Hard Cheeses, Firm Cheeses, Goat's Milk Cheeses, Mexican Cheeses, Pate (of a Cheese), Processed Cheese, Queso Fundido, Rennet, Semi-Firm Cheeses, Sheep's Milk Cheeses, Skim-Milk Cheeses, Smear-Ripened Cheeses, Surface-Ripened Cheeses, Sweet Curd Cheeses, The Crumblies, Truckle, Washed-Curd Cheeses, Washed-Rind Cheeses, Yak Cheese, Yeel Cheese
Other entries for Dairy
Butterfat, Butter, Milk, Nondairy Topping
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