Quark is a type of fresh cheese. It has a very smooth and creamy texture and is slightly sweet (unlike sour cream or yogurt). It is used in baking (cheesecake), cooking (Pierogi), as a dip with herbs, or most popularly as a dessert with fresh fruits or berries – mmh, yummy. If you do not know what I am talking about, you most likely have not had any quark yet, otherwise you would remember this unique and very delicious taste.
Even though quark is very popular in Europe, it is hard to find in the US or Canada. The good news is that it is very easy to make.
Quark is a cultured milk product. If you have access to real milk that thickens on its own, you do not need the buttermilk starter. Go to step 2 and proceed with the Junket. Most of us however don’t have access to real milk; all we have is pasteurized store bought milk and cultured buttermilk. Out of those two: milk and cultured buttermilk, we can make quark. To save money I make my own buttermilk first, and make quark out of it. For the very first batch, you can skip step one altogether and go to ‘Making Quark’. Just use the HINT to make more buttermilk.