Learn how to make vegan Quark with a technique that is quick, fuss-free, and effective. Enjoy this German staple on its own, in sweet or savory dishes.
Jump to:
👩🏽🍳 Introduction
To be honest, before moving from Germany to the US, I thought quark was essential in everyone’s kitchen. I grew up with Quark in main meals, baked goods, as a side, in snacks and so much more! Due to its popularity, you even find a variety of vegan quarks in German stores.
Little did I know, that Quark is a super German thing. Thus, my naive German self was in utter shock when I moved to the states to find out that it is not a common staple in an American kitchen. Now I had to come up with a technique to make vegan quark at home...
🤔 What is quark?
Quark is a fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and is then strained. It is classified as fresh acid-set cheese and is pronounced 'quarg'.
In Germany, quark is divided into four fat categories: 0 percent, 20 percent, 40 percent, and Sahnequark (cream quark). Taste and texture vary slightly from variety.
Overall, I would describe quark as a very thick, soft yogurt or fresh cheese. Its flavor is very mild, with a slight tanginess. It is often mistakenly compared to ricotta, but quark tastes sourer and is lighter than ricotta. The only exception may be “Sahnequark” (cream quark), which is definitely heavier. Additionally, quark is higher in protein than most cheeses or yogurts, and contains even more than Greek yogurt!
🥄 How to use
To represent the extent of how frequently quark is used in German cuisine and how to use quark cheese I’ll name a few examples of its usage, but believe me, there are even more!
First of all, Germans like to use Quark as a breakfast spread on their bread. Either plain, sweetened with a layer of jam on top or savory, seasoned with chives or radishes, salt and pepper. Quark dips and spreads are also popular in Germany, especially during parties, barbecues and cookouts. Some of the possible flavors include paprika, mustard, dill, and fried onion.
Serve quark for lunch or as a warm, simple dinner. Serve quark next to or on top of boiled potatoes with a drizzle of oil. Growing up my family liked to eat boiled potatoes with 'Kräuterquark' and cucumber salad for lunch. 'Kräuterquark' is an herbed Quark with parsley, chives, chervil and onion. And yes, we ate that for lunch! It is typical for many Germans to eat a cold dinner and a warm lunch.
🍰 Usage in baking
Last but not least, I have to mention the significance of quark in German baking! German cheesecake uses quark, unlike its American equivalent which uses rich cream cheese. There are countless breads, sweet yeast doughs, buns, cakes, and pastries using quark. Some popular typical German baked goods include Quarkbällchen, Quarkteilchen, and Quark-Kekse.
⏲️ Technique
We all know by now, that quark in its original form is a dairy product - ergo not vegan. So how do you make vegan quark at home? There are actually many different options and ways on how to make your own quark at home. One way to make it at home is to cultivate quark with probiotics and a plant based yogurt base such as cashews, coconut or agar agar.
However, I have a version on how to make vegan quark quickly without a lot of fuss, or expenses. All you need is an unsweetened plant-based yogurt of your choice (store-bought, or homemade), a fine sieve or strainer, a bowl that can hold the sieve, and a coffee filter.
With this technique you dewater the already cultivated yogurt, recreating the texture of quark. It is a very effective and easy way to make it yourself.
🥣 Storage
Keep in an air-tight container in the fridge for up to 7 days.
❄️ How to freeze
You can freeze it in a freezer-friendly container for up to 2 months. Label with date of freezing.
🍽 Meal ideas
As already mentioned, there are many different ways of including quark in your meals. Try eating it for breakfast with fresh fruit or sprinkles of granola. If you are looking for a hearty meal, try it herbed dolloped over boiled potatoes. Do you have a sweet tooth? Try this scrumptious German chocolate cheesecake. For more German recipes browse our German recipe page.
📖 Recipe
How To Make Vegan Quark
Ingredients
- 650 grams unsweetened plant based yogurt (store-bought, or homemade) 24 oz
- a big fine sieve or strainer
- a bowl that can hold the sieve
- a big coffee filter alternative cheese cloth
Instructions
- Hang a sieve into your bowl and lay the coffee filter (or cheese cloth) into the sieve. Then fill with yogurt. Put in fridge and let the yogurt sit for 8 - 12 hours. The yogurt will drip-dry, losing its liquid and becoming firmer. Transfer and store in an air-tight container and use as wished.
The provided nutritional information is an estimate. Accuracy is not guaranteed.
PS: Don't forget to rate this recipe and leave a comment on your experience - this helps improve my recipes and serves you with the best instructions, tips, and substitution ideas. Plus, I love hearing about your takes on my recipes! Tag me on Instagram @thesimplesprinkle to show me your pictures.
I am so excited to find this. i just found Dr. Budwig's Cancer and Coronary Heart Disease Diet Book, and quark is a huge part of the healing protocol.
Thank you for creating this.
Hi Lisa, thank you so much for your feedback! I am glad my article could help you out. Wishing you all the best for your healing journey!
My Family Loved it. I am definitely sharing Guys, Thanks For sharing this Great Recipe. this recipe and this website with my friend. Hope they also love it. Thank you again for sharing such a great recipe.
Thank you so much for sharing your experience! I am really happy to read how happy you are with this simple recipe. Wish you all the best and I appreciate your support by sharing this! Kindest regards, Jacqui
Living in America as a German girl it has its challenges, but a a plant based eating person for more than 20 years it has more challenges, but I do pretty well. Thank you for the quark recipe, I will make it and enjoy it.
Kerstin
Os I would like to see what else there is especially in the German cuisine
Hi Kerstin! Thank you so much for your feedback. I am currently working on a vegan german cuisine cook book! So stay tuned - I'm hoping it to be published in the next couple years. All the best, und liebe Grüße!
Jacqui 🙂
I always find vegan yog is too watery, so this is an easy way to get a lovely thick texture!
Awesome, what a great solution indeed!
I’ve not tried quark but I make a similar version and use in many Indian recipes, including desserts. This looks so creamy and delicious!
Yes, many cultures have similar dairy-based products so you probably mean the Indian paneer? Thank you so much for your feedback!
Does this get as firm as paneer? I would've guessed dahi.
This is a great recipe for vegan quark! I like that it can be used in a range of recipes. Very tasty!
Thank you for your feedback Joshua!
I didn't know that making your homemade vegan quark is that simple! Thank you for the easy-to-follow step-by-step instructions.
It can be that simple indeed. Thank you for your feedback!
This is so interesting. I had no idea quark was German. You live and learn! Love the idea of making a vegan version from yoghurt.
Many cultures have similar dairy-based products like Indian paneer, or the Arabic labneh. But yes, Quark is German. Thank you so much for reading and your feedback.
Yum! I'm so glad to have found your vegan quark recipe. It's super easy to make and I love that I can bake with it.
Thank you for the feedback and happy baking!
Really simple to make, I will try it out soon.
Thank you for your feedback!
the name really quacked me out... i really thought you meant quack not quark 😛
That is so funny! It is indeed a weird word, especially for people with English as their native!
so sweet and delicious! love how simple it is to whip up too!
Thank you so much Andrea!
Hello, I’m wondering, how does vegan quark differ nutritionally to dairy quark?
Hi T, great question! The answer is not quite simple, because it depends on what vegan quark you use as an alternative! If you use my recipe you will be very likely using vegan yogurt. Each vegan yogurt brand makes its yogurt differently (eg with soy, coconut, cashews, etc). This means the nutrition will differ depending on that. On average (vegan) yogurt is lower in fat and protein than a dairy quark, if you use a vegan quark alternative then it will be similar in protein, but usually lower in fat. If you want it to be equally high in protein look for a vegan yogurt that is high in protein, or eat with seeds (such as hemp or flax) to boost your protein intake.
The biggest difference I see to dairy quark is that plant-based yogurt and quark alternatives do not contain cholesterol, and come without the health risks of consuming dairy. Dairy contains antibiotics and hormones caused by factory farming, which vegan alternatives don't. More info on the health risks of consuming dairy here: https://nutritionfacts.org/topics/milk/ and here https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6760505/
Aside from the vegan alternative being healthier for you, it is better for the planet and the animals! https://thesimplesprinkle.com/7-reasons-to-go-vegan/