In this recipe you will learn how easy it is to make your own homemade quark. "For most, the preference relates to the product they are replacing with the quark," he explains, "for example, using quark instead of cream cheese because it gives the flavor and texture of cheese, but a tangier flavor profile, or using it instead of sour cream because it's thicker and creamier. Quark is a very popular ingredient in a lot of delicious German recipes. Wells says that some might prefer quark because it can have a lower caloric content than similar products, but that people generally choose it because they like the flavor and texture. Quark and Greek yogurt are similar in flavor and nutritional profile-it's high in protein and fats and low in carbs. But to make quark, he says, although you do have to heat milk until it curdles, you don't have to add anything else-all you have to do is stir the curd until it achieves a creamy texture, then strain it when it's finished cooking to remove excess liquid and create a firmer final product. I will show you the only two real, authentic preparation methods the traditional and the commercial method like used in Germany. The best sources are German delis, European bakeries, and natural food stores and co-ops, but it can also be bought online. You can find out all about the process here. Homemade Quark Secrets That Nobody Shows You Learn how easy it is to make real authentic German quark which has all the health benefits. Since shipping fresh quark is quite expensive, you might want to inquire in your area about the availability of Quark, either fresh or frozen. To make any kind of yogurt (Greek yogurt included), all you have to do is heat milk until it's slightly curdled, then, after the mixture has had time to cool, add yogurt starter (which you can usually find at the store or online, like this one. "The texture is just slightly denser and the flavor is a little more creamy while keeping the rich tartness of the similar products," he explains.
Though it tastes like yogurt, quark is actually fresh cheese, Joey Wells, global senior coordinator of specialty cheese at Whole Foods Market, tells SELF.