7 Best Quark Cheese Molds With Followers For Homesteaders Grandparents Used

You’ve got a gallon of fresh, creamy milk from your goat or family cow sitting on the counter, and the possibilities feel endless. For many of us, the first and most satisfying project is making quark—a simple, fresh cheese that connects us directly to our European homesteading roots. But to get that perfect texture, whether it’s a creamy spread or a firm, sliceable block, you need the right tool for the job: a good mold with a follower.

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The Enduring Charm of Traditional Quark Molds

Quark is the homesteader’s secret weapon. It’s a fresh, acid-set cheese that doesn’t require rennet or aging, making it a fast and forgiving way to preserve milk. The magic happens after the curd is set, when you separate it from the whey. This is where the mold and its follower come in.

The mold gives the cheese its shape, but more importantly, its perforations allow the whey to escape. The follower is simply a plate that fits inside the mold, allowing you to apply gentle, even pressure to squeeze out more moisture. The amount of pressure and the duration of draining determine your final product. A light press gives you a soft, spreadable cheese perfect for baking, while a longer, heavier press yields a firm, dry curd that can be sliced.

When we talk about the molds our grandparents used, we’re talking about tools built for a lifetime of service. They were often made of wood, tin, or ceramic—materials that were simple, effective, and repaired, not replaced. Choosing one of these classic styles isn’t just about nostalgia; it’s about embracing a philosophy of durability and self-sufficiency.

Lehman’s Classic Wooden Cheese Press and Mold

You can’t get more traditional than a hardwood cheese press. Lehman’s offers a classic design, often made from maple, that functions as both a mold and a press. This is the kind of tool you’d find in a well-used farmhouse kitchen a century ago.

The wood itself is part of the process. It’s slightly porous, which helps wick moisture away from the curd in a way that plastic or metal can’t quite replicate. This creates a quark with a unique, slightly drier exterior. The tradeoff, of course, is sanitation. Wood requires meticulous cleaning and oiling to prevent bacteria from taking hold and to keep it from cracking.

This is the right choice for the homesteader who values tradition and plans to make more than just quark. The built-in press mechanism allows you to easily move on to simple pressed cheeses like farmer’s cheese or paneer. It’s an investment in a versatile, beautiful tool that connects you directly to the old ways of doing things.

The Kadova Tomme Mold for a Drier, Firmer Quark

If your goal is consistency and a very firm, dry quark, look no further than a Dutch-style Kadova mold. These are typically made from heavy-duty, food-grade plastic and feature a closed bottom and a follower, with the entire system lined by a fine plastic mesh. They aren’t as rustic as wood, but their performance is undeniable.

The design is engineered for maximum whey expulsion under pressure. The fine mesh pattern prevents the curd from squeezing through the holes, allowing you to apply significant weight without losing your cheese. The result is a very dry, firm quark that’s almost crumbly, perfect for recipes where you don’t want to add extra moisture.

This is the mold for the pragmatist. It’s incredibly easy to clean and sanitize, and it will last forever. You sacrifice the old-world charm of natural materials, but you gain precision, consistency, and peace of mind. If you want to produce a consistent product every single time, this is your tool.

Hoegger Supply’s Italian Basket for a Softer Set

Sometimes you don’t want a firm, pressed quark. For a soft, creamy, spreadable version—more like a thick yogurt or cream cheese—the simple Italian basket mold is perfect. These are the same open-weave plastic baskets often used for making fresh ricotta.

There’s no real "follower" here in the traditional sense. You simply ladle your curds into the basket and let gravity do most of the work. If you want it slightly firmer, you can place a small saucer on top with a light weight, like a jar of water. The wide-open weave allows whey to drain quickly but gently.

This is the simplest, most economical option on the list. It’s ideal for small batches and for anyone who primarily uses quark as a spread or for baking cheesecakes. It won’t give you a sliceable block, but it will give you a delicious, soft-set cheese with minimal fuss and equipment.

New England Cheesemaking Stainless Steel Mold

For a tool that combines a traditional shape with modern food safety, a stainless steel mold is an excellent choice. Think of it as the modern-day version of the old tin molds, but without any risk of rust or reaction with the acidic curds. These molds are virtually indestructible.

Being non-porous, stainless steel relies entirely on its perforations for drainage. This gives you very controlled whey expulsion. It won’t wick moisture like wood, but it also won’t harbor bacteria. It’s the best of both worlds: a classic form factor that you can sanitize with boiling water without a second thought.

This is a "buy it for life" investment. It’s perfect for the homesteader who is serious about food safety and wants equipment that will outlast them. While the initial cost might be higher, you’ll never have to replace it. It’s a reliable, no-nonsense tool for making clean, consistent cheese.

The Traditional French-Style Faisselle Drainer

The faisselle is less a mold and more an elegant draining system. It consists of a perforated inner basket that sits inside a solid outer pot. This design is rooted in French fresh cheesemaking tradition, where the cheese (fromage frais) is often served directly from its draining vessel.

The process is one of gentle, gravity-fed draining rather than pressing. You ladle the curds into the inner basket, and the whey slowly collects in the outer pot. The result is an exceptionally delicate, moist, and tender quark. You can let it drain for a few hours for a very soft set, or overnight in the fridge for something a bit firmer.

Choose the faisselle if you appreciate process and presentation. It’s perfect for producing a high-quality fresh cheese to be eaten on its own with fruit or herbs. It’s not for making a dry, firm block, but for creating a beautiful, traditional product where the delicate texture is the star of the show.

TSM Products Stainless Steel Press for Versatility

If you’re processing milk from more than one or two animals, you might need to scale up. The TSM press is a workhorse designed for the serious hobbyist. It’s a robust stainless steel press that often comes with multiple mold sizes, giving you incredible flexibility.

This isn’t just a quark mold; it’s a comprehensive cheesemaking system. You can use the smaller molds for quark, but the press is powerful enough to handle hard cheeses that require significant pressure, like cheddar or gouda. The all-stainless construction makes cleanup simple, even when dealing with larger batches.

This is the choice for the homesteader who sees cheesemaking as a core part of their food production, not just an occasional hobby. It’s an investment in efficiency and scalability. If you know you’ll be making a wide variety of cheeses in significant quantities, this kind of press is a logical next step.

Glaskoch Benera Glass Mold with Pressing Lid

A less common but fascinating option is the German-made glass mold. These often come as a thick-walled glass container with a clever spring-loaded or weighted lid that acts as the follower. It’s a beautifully simple and effective design.

The primary advantage of glass is that it’s completely inert and transparent. You can watch the whey separating from the curds in real-time, which is a fantastic learning tool for dialing in your process. Glass is also exceptionally easy to clean and will never retain flavors or odors.

The obvious tradeoff is durability. You can’t be careless with a glass mold. However, for the meticulous cheesemaker who values visibility and absolute purity of materials, it’s an outstanding choice. It produces a clean-tasting quark and turns a simple process into something visually engaging.

Ultimately, the right mold comes down to the kind of quark you want to eat and the philosophy you bring to your kitchen. Whether you choose the rustic charm of wood, the sterile precision of stainless steel, or the gentle draining of a faisselle, you’re participating in a timeless act of transformation. Turning fresh milk into nourishing cheese is one of the fundamental joys of the homestead, and with the right tool, it’s a tradition you can perfect.