Quark (curd cheese)

For the traditional “quark” making, we offer practical machines (quarkmaker) and other devices such as filling and dosing pumps, inline filters with scrapers (to make the quark texture soft), mixers to add cream, spices, fruits, etc. The A·S·T·A eismann “quarkmaker” that is a further development of the Schulenburg method, consists of a semicircular oblong coagulation vat (with or without heating/cooling jacket). The finely perforated basket is adjusted to the shape of this vat. Once the milk is coagulated, the basket automatically presses gently on top of it. As a consequence, whey flows into the basket and it can be pumped out after several hours. Then the basket is lifted back and the quark is now ready to be pushed out through the large outlet. A·S·T·A quarkmakers produce quality quark (curd cheese) highly appreciated by confectioners and bakers, which no separator equipment can achieve.
We produce cost-effective A·S·T·A eismann “quarkmakers”, a further development of the Schulenburg method with pneumatic press operation (capacities from 500 l to 5,000 l).

Layered white cheese


“Quarkmaker” (2 x 2000 l) further development of the Schulenburg-method