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I discovered quark at a farmers market and instantly fell in love, but it’s been difficult to find in stores. This recipe is a fine replacement for more expensive creme fraiche and pairs well with fresh fruit for dessert.
Ingredients
- 2 cups milk
- ½ cup buttermilk
Directions
Step 1
Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature.
Step 2
Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Cook’s Note:
Be sure to let it cool to room temperature before whisking in the buttermilk or you will end up with a curdled, hot mess!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 73 | |
| % Daily Value * | |
| Total Fat3g | 3% |
| Saturated Fat2g | 9% |
| Cholesterol11mg | 4% |
| Sodium82mg | 4% |
| Total Carbohydrate7g | 3% |
| Total Sugars7g | |
| Protein5g | |
| Vitamin C1mg | 3% |
| Calcium178mg | 14% |
| Iron0mg | 1% |
| Potassium229mg | 5% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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