top of page

Raw Milk Quark Soft Spreadable Cheese

We make a lot of sourdough bagels (recipe here), so we need a lot of cream cheese, but I don't always want to sacrifice all my cream to get it. This is the recipe we use to make a creamy, spreadable cheese that's made with whole milk instead of 100% cream. Mind you our whole milk is extremely creamy because we have jersey cows! We often have a creamline thats 3+ inches at the top of the bottle! Quark is a soft, spreadable cheese that is made with fresh, whole milk. The name "Quark" or "Quarg" is of Germanic and Slavic origin, but it is one of the most basic cheeses and versions with various names exist across most cultures. Quark does not have to be made with rennet, it can be made simply by clabbering a large pot of milk, then straining the clabber, but the tiny amount of rennet in this recipe makes the process a bit faster.


  • 1 gallon raw whole milk

  • 2 Tbsp clabber culture (read about making/keeping a clabber culture here)

  • 3 drops animal rennet diluted in 1 Tbsp filtered water

  • 1 tsp sea salt


  1. Bring the milk slowly to 90F

  2. Turn off the heat and add the clabber, stirring with an up and down motion to incorporate

  3. Add rennet diluted in water and stir again

  4. Allow to sit, covered and undisturbed for 12-24 hrs

  5. Cut the curds horizontally and then vertically into 1" pieces

  6. Place a colander over a large bowl or pot and line it with a flour sack towel

  7. Pour the curds and whey into the lined colander, gather up the corners of the towel, and suspend the cheese over the pot to catch the whey

  8. Allow cheese to hang for 6hrs

  9. Stir in salt and refrigerate


Get seasonal recipes, remedies, and homesteading stories delivered straight to your inbox! 

You're on the list!

bottom of page