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1.5 liters 6 cups whole milk, not ultra-pasteurized 1.5 liters 6 cups cultured buttermilk 300 g 1¼ cups full-fat Greek yogurt
Pour the milk into a large pot and bring it to a gentle boil over medium heat, stirring occasionally to prevent scorching.
Remove the pot from the heat and immediately stir in the buttermilk.
The mixture should begin to curdle almost immediately. Allow it to sit for 5 minutes.
Line a large colander with cheesecloth and place it over a large bowl.
Carefully pour the curdled mixture into the cheesecloth-lined colander.
Allow the whey to drain until most of the liquid has been removed and the curds have thickened.
Transfer the curds to a large bowl.
Using an immersion blender, blend until smooth and creamy.
Add the Greek yogurt and blend again until fully incorporated.
Cover and refrigerate for at least 2 hours before using.
Do not use ultra-pasteurized milk. Ultra-pasteurized milk does not separate as well and can affect the final texture.
If your Quark seems too thick, stir in a small amount of reserved whey until you reach your desired consistency.
Homemade Quark can be stored in an airtight container in the refrigerator for up to 5 days.
Use this Quark in German Cheesecake (Käsekuchen), Käsesahnetorte, fruit desserts, pastries, and other traditional German recipes.
