Quark is a soured-milk, fresh cheese product which is gaining popularity in the US because of its versatility. It is found all over Germany, Poland and Austria. You can eat it straight like cottage cheese, as a spread on bread, for dessert and you can bake with it.
Quark requires the same bacteria that is used in making buttermilk. Make sure the buttermilk you buy has live cultures in it, or you will get the wrong kind of bacterial growth.
You might also want to buy the freeze dried bacterial culture to make it. This is useful because not all supermarkets carry unpasteurized buttermilk and the freeze dried culture keeps in your freezer for several months with little loss of activity. Here is my method for making quark.
Also, check out this video. It shows you how to make creme fraiche, but quark is made in much the same way, except it is drained afterwards.
Fake Quark Recipe
To make an approximation of quark, which I find to be a good substitute for non-baked foods follow these directions.
Yogurt cheese: Pour 1 quart of yogurt into a colander lined with several layers of cheesecloth. Fold cheesecloth over top of yogurt, place a plate on top of that which fits inside the colander and a weight on top of that (such as a mug of water). Place colander in or over a bowl and allow to drain two hours or overnight in the refrigerator. (Yogurt should not contain gelatin or the whey will not drain.) You will end up with about half the amount you started.
Online ordering informationVermont Butter and Cheese Company
Spring Hills Cheese Co. in Petaluma, CA.
Continental Sausage, located in Denver, Colorado.
Since shipping fresh quark is quite expensive you may want to inquire in your area about the availability of quark, either fresh or frozen. Good sources are German delis, European bakeries, and natural food stores and co-ops.