Some even suggest to use yogurt, but I find strained yogurt makes a Greek style yogurt, not quark. I will explain all three here and then it is up to you what you like or have access to. The mildest quark I think would be out of cultured buttermilk (good for beginners) and the strongest being kefir (our favourite). It can be cultured buttermilk, kefir, or junket all three work, but are a bit different in taste. I have made a lots of quark since I first posted a ‘How to make quark’. The good news is that it is very easy to make.
It is used in baking (cheesecake), cooking (Pirogi), as a dip with herbs, or most popularly as a dessert with fresh fruits or berries – yum, yum!Įven though quark is very popular in Europe, it is hard to find in the US or Canada. If you do not know what I am talking about then you most likely have not had any quark yet, otherwise you would remember this unique and very delicious taste. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream or yogurt). Quark is a type of fresh cheese made from cultured milk. It’s better for our health, all living and the planet. We have since changed to a plant-based diet and love it.
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