Quark

Quark is a soft cheese, made when milk thickens by fermentation. It has a smooth texture and a mellow flavor, a bit like Creek yogurt but milder. It is a common dairy ingredient in Germany and readily available in stores there. Quark used to be nearly impossible to locate in the States, but natural food stores and some chain retailers now have begun to carry it. In my experience, Vermont Creamery brand quark is available in markets and works well in baking. Quark can also be made at home. The old-fashioned method—the one my grandmother used—lets unpasteurized raw milk sit on the counter for a few days in a covered bowl. Once the liquid (the whey) begins to separate, scoop the solids into a cheesecloth and tie the cloth to a kitchen cabinet knob with a bowl underneath to catch drips. Let it drip there for a few hours because quark should be as dry as possible. Refrigerate the quark to let it drip overnight. Finally, give the cheesecloth a good wring, and the quark is ready to use in recipes. Making quark at home is a bit harder today than it used to be because it is almost impossible to find fresh unpasteurized cow’s milk. However, there are enzymes available to make quark at home with pasteurized milk. These enzymes are available online through specialty retailers like culturesforhealth.com. For a video demonstration of making your own quark, see vimeo.com/showcase/10470112.