How to Make Quark or Topfen at Home

Question

Hello,
I would love to make the Central European recipes I grew up with, which use quark aka topfen, such as apricot dumplings, Polish and German cheesecakes, and more.  Quark is extremely difficult to find, and when I do find it, it's outrageously expensive.  Is there a way to make it at home? Can you create a good substitute?

Matthew Card · Accepted Answer

Hi,
I apologise for the delay in responding. I've spent a lot of time in Germany and the quark there is quite delicious--and a far different product than anything common in the US. It can be expensive in the States, though most European specialty stores stock it. We've never developed a recipe for it, but there are many available online. Most require a yogurt maker to keep the dairy--cultured buttermilk or a combination of buttermilk and whole milk--at the right temperature long enough to separate the curds from whey. It's typically a temperature between 100-124 degrees for varying amounts of time.
Regarding a substitute, not sure if there really is one. I think the flavor and texture fall in between thick Greek yogurt or labneh and creme fraiche. Some say a good substitute is ricotta enriched with a very small portion of sour cream.
-Matthew Card, creative director, recipes and products

How to Make Quark or Topfen at Home

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