Also known as Quark, this cheese is soft and spreadable and sometimes described as a cross between yoghurt and cottage cheese.

It originates from Eastern Europe and German-speaking countries and is made from warmed, soured milk. The traditional form of the cheese requires no rennet.

Quarg should have a snow white colour with a creamy and smooth texture and subtle flavour similar to sour cream.

Shopping list


  • Un-homogenised cow’s milk
  • Type A or B cheese starter
  • Salt (optional)

Specialist equipment

  • Cheese cloth
Quarg cheesemaking
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