Quark
A fresh German cheese of soured milk, strained to a thick, smooth paste. It is mild and slightly tart, sold at fat levels from skim to cream-enriched.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Germany |
| Storage | Keep sealed in its tub in the fridge. Stir any surface whey back in. |
| Shelf life | About 1 to 2 weeks; check the date on the tub. Finish within a few days of opening. |
| Best uses | Cheesecake, dips (Kräuterquark), spreads, baking, and eating with fruit. |
| Substitutes | Greek yogurt, or a blend of ricotta and sour cream. |
| Pairings | Herbs, potatoes, fruit, honey, and rye bread. |
| Last checked | October 18, 2026 |
About it
Quark is a staple of German baking, the filling of Käsekuchen (German cheesecake) and the base of Kräuterquark, herb quark for potatoes. It is made by warming soured milk until it curdles, then straining, so it sits between yogurt and fresh cheese.
Storing it
Quark freezes acceptably for baking for up to 2 months; thawed quark is grainier and best used cooked.
Using it
Use quark in cheesecake batters and herb dips, spread it on rye bread, or eat it with fruit and honey like yogurt.
Swaps & pairings
Greek yogurt covers eating and dips. For German baking, ricotta blended with sour cream approximates quark's body and tang.
More from this maker: Germany