Pistachio and Cranberry – Place starter, 1 litre of UHT milk and 2 nips of port into the yoghurt maker and continue making your quark as normal, be sure to hang your quark for 48 hours. We then mix in pistachio and dried cranberry into the creamy port quark and served it with port to finish a beautiful meal.
Apricot and Almond – Again we infused our milk as above but this time using Cointreau. Once your quark is ready folded some dried apricots and toasted almonds through.
Coffee and Chocolate – Try coffee infused quark with white chocolate.
Chive and Pepper – Adding fresh herbs to the quark after it is made is also delicious, here we added some fresh chives from the garden and green peppercorns to add some punch.
Chilli and Coriander – This one is always a crowd pleaser. Leave your quark plain, serving in a nice bowl. Cover with homemade sweet chilli sauce, fresh coriander and a splash of soy sauce. Get ready for requests for more, as this one will be quickly disappear!
The possibilities are endless!