Discover Quark: The Versatile German Cheese We Craft Fresh at Fränzel

Hello, everyone! I'm Franz Brendle, owner and chef at Fränzel Restaurant in Goshen, NY. As someone rooted in German culinary traditions, I love sharing hidden gems of German cuisine. Today, let's talk about quark—a staple in German kitchens that's often overlooked here in the US. At Fränzel, we use quark in everything from creamy dips to decadent desserts, and since it's hard to find authentic versions stateside, I make it fresh in-house. Join me as I dive into what quark is, its many uses, and how we whip it up right here in Goshen.

What is Quark? A Fresh Take on Cheese

Fresh Quark draining in cheese cloth

Quark is a soft, fresh cheese that's been a cornerstone of Central European cooking for centuries. Originating from Germany and neighboring regions like Austria and Switzerland, it's made from soured milk and has a texture somewhere between yogurt and cream cheese—smooth, tangy, and incredibly versatile. Unlike aged cheeses, quark is unripened, which gives it a mild, slightly acidic flavor that's refreshing and not overpowering.

In Germany, quark comes in different fat contents: low-fat (magerquark) for lighter dishes, full-fat for richer ones, and herbed varieties. It's naturally high in protein and low in carbs, making it a favorite for health-conscious eaters. But what really sets quark apart is its adaptability—it's as at home in sweet treats as it is in savory spreads.

The Many Uses of Quark in German Cuisine

Quark's versatility is why it's a must-have in any German pantry. Here are some classic ways it's enjoyed:

- Breakfast and Snacks: Mix it with fresh fruits, honey, and nuts for a nutritious quark bowl, similar to a yogurt parfait but with a creamier twist. In southern Germany it's often spread on bread with jam or herbs for a quick, satisfying bite.

- Dips and Spreads: Blend quark with garlic, chives, and a dash of paprika to create Kräuterquark, a herby dip perfect for pretzels or veggies. At Fränzel, we incorporate it into our Obatzda cheese spread, adding onions and spices for that authentic Bavarian flair.

- Baking and Desserts Quark is the star of German cheesecakes (Käsekuchen), where it provides a light, fluffy filling without the heaviness of American-style cream cheese versions. Try ours the next time you visit us! It's also used in strudels, pancakes, or even as a topping for blintzes.

- Savory Dishes: Stir it into soups for creaminess, use it as a base for sauces, or dollop it on potatoes and salads. It's the star of our Flammküchen appetizer. In more modern twists, quark can lighten up mashed potatoes or serve as a healthier alternative to sour cream in stews like goulash.

Whether sweet or savory, quark adds a subtle tang that elevates simple ingredients into something special. It's no wonder it's a daily essential back home in Germany!

Why We Make Our Own Quark at Fränzel

Here in the US, especially outside major cities, finding genuine quark can be a challenge. Most grocery stores carry approximations like "quark-style" yogurt or farmer's cheese, but they often lack the authentic texture and flavor due to factory mass production. Imported options are rare, expensive, and sometimes unavailable in rural areas like Orange County. That's why, from day one at Fränzel, I decided to make our quark from scratch. It ensures freshness, quality, and that true German taste our guests rave about. Plus, it aligns with our commitment to scratch preparation— no preservatives, just pure, homemade goodness.

Making quark in-house also lets us control the fat content and experiment with infusions, like adding fresh herbs. It's a labor of love that ties directly into our menu, where quark shines in appetizers, desserts, and even some entrées.

Ingredients and the Simple Process of Making Quark

The beauty of quark is its simplicity—you only need a few basic ingredients and some patience. Here's how I make it at Fränzel:

Ingredients (for about 2 cups of quark):

- 1 gallon of whole milk (pasteurized, but not ultra-pasteurized for best results—ultra-pasteurized milk won't curdle properly)

- 1/2 cup of buttermilk

1/4 teaspoon flora danica -mesophilic starter culture (a blend of bacterial strains—including Lactococcus lactis subsp. lactis, Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. biovar. diacetylactis, and Leuconostoc—that imparts a mild, buttery flavor)

5 drops bovine renet

1/2 t sodium cloride

- Optional: A pinch of salt for flavor, or fresh herbs for variations

Step-by-Step Process:

1. Heat the Milk: In a large pot, gently heat the milk to about 86°F (30°C)—just lukewarm, not boiling. This temperature encourages the bacteria to thrive without killing them. I use a thermometer for precision.

2. Add the Starter: Stir in the buttermilk until fully combined. Cover the pot with a lid or clean cloth and let it sit in a warm spot (or in an electric yougurt/cheese pot) (around 70-75°F) for 24-48 hours. The mixture will thicken and separate into curds (the solid parts) and whey (the liquid). You'll know it's ready when it smells tangy like yogurt and has a custard-like consistency.

3. Strain the Curds: Line a colander with cheesecloth or a fine mesh strainer and pour in the mixture. Let it drain in the refrigerator for 4-6 hours, or longer for a thicker quark. (i let mine strain 12-18 hours) Gently press to remove excess whey if needed, but don't squeeze too hard—you want it creamy, not dry.

4. Season and Store: Once drained, stir in a pinch of salt if desired. Your fresh quark is ready! It keeps in the fridge for up to a week.

This process is straightforward and doesn't require fancy equipment—just time and quality milk. and a few ingredients that can be found on Amazon.

Experience Quark at Fränzel

At Fränzel, quark isn't just an ingredient; it's a bridge to my German heritage. You'll find it in our house-made dips, cheesecakes, and seasonal specials that highlight its creamy magic. Whether you're from NY, NJ, or PA, make the trip to Goshen and discover why our guests can't get enough.

Ready to try it? We're open Tuesday through Saturday from noon to 9 PM, and Sundays from 2 to 8 PM. Reserve online or stop by—prost to fresh flavors!

Fränzel Restaurant

47 West Main Street, Goshen, NY 10924

(845) 360-5253

www.franzelrestaurant.com https://www.franzelrestaurant.com/