The Protein Power of Quark

I recently added cheese-making to my list of hobbies because part of my brain thought I didn't have enough on my plate already.  I love good quality cheese and when I shifted to a high fat, low carbohydrate it was one food passion I could indulge.

I was given a cheese-making kit for my birthday and the starter's guide contained a recipe for Quark.  It was the first time I had heard of it! I think I have uncovered the secret source of power for all those German adventurers. It is a soft cheese that can vary in consistency (I make it like ricotta) and tastes like extra tangy yoghurt.

I jumped onto the internet to find out more.  From what I've read the typical macro-nutrient profile per 100g is as follows. I have compared it to Greek Yoghurt to give you an idea of where it sits. 

  • Quark:  Fat 10.6g, Carb 3.5g and Protein 14.1g
  • Greek Yoghurt: Fat 11g, Carb 6.6g and Protein 4.5g

Quark is super easy to make, the recipe I have uses two ingredients and...(traditionalists please look away)...I used the microwave to heat the milk, saving on the mess factor.  It takes only a few minutes of effort but curing and draining time can be up to 48 hours. Recipe links below.

Apparently, you can buy it at the supermarket but why not have a crack at making it first. 

2018-04-08 10.51.24.jpg
2018-04-07 12.44.50.jpg

This recipe is pulled straight from the starter's guide of a Mad Millie Cheese Making Kit. There are a ton of other recipes on the internet.  This is the most basic one I have found.


  • 1 litre full fat, homogenised milk
  • 1/4 sachet Mesophilic starter culture


  • Pot (could be stove pot or plastic container for microwave)
  • Thermometer
  • Cheese cloth
  • Colander
  • Draining spoon

Step 1: Inoculating the milk

  • Thoroughly sterilise equipment (I used boiling water)
  • Pour milk into a pot and heat to 30 degrees (took about 3 min in my microwave)
  • Add starter culture and stir in
  • Put a lid on the pot and let it sit for 12-24 hours at 20-30 degrees

Step 2: Draining the cheese

  • After 12-24 hours it will be thick
  • Line a colander with the cheese cloth
  • Pour the thick mixture into the cheese cloth
  • Carefully pick up the corners of the cheese cloth and tie together to create a sack
  • Hang the sack over a sink (I do it in the laundry) and let it drip for another 12-24 hours and then it is done! Store refrigerated for up to 7 days.

If my instructions are a bit too rough there are a heap of videos on youtube, each with their own particular way of doing things.  Have some fun exploring!


What I EatKirrily Dear