Frederic Melton
Quark is a soft, creamy, and mild-tasting cheese that is popular in Germany, Austria, and Switzerland. It is made by warming soured milk until it curdles and then straining it. The process of making quark is similar to that of yogurt, and the final product is often compared to Greek yogurt or cottage cheese in terms of taste and texture. Quark is a versatile ingredient used in both sweet and savoury dishes, such as cheesecakes, dips, baked goods, and salads.
| Characteristics | Values |
|---|---|
| Main Ingredient | Milk |
| Milk Type | Whole milk, pasteurized milk, raw milk, skimmed milk |
| Other Ingredients | Buttermilk, lactic acid bacteria cultures, rennet |
| Texture | Firm, creamy, spreadable, smooth |
| Taste | Mild, tangy, less sweet than yogurt, less sour than cream |
| Nutrients | High in protein, calcium, vitamins A and B, probiotics |
| Fat Content | 0.2% to 40% |
| Origin | Germany, Austria, Switzerland, Slavic regions, Baltic regions, Netherlands |
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What You'll Learn
Quark is made from milk
Quark is a type of fresh cheese made from milk. It is a staple in German kitchens and is used to make both sweet and savoury dishes. Quark is made by warming soured milk until it curdles and then straining it. The finished product is firm and creamy, resembling cottage cheese. It is usually made from cow's milk, typically high-pasteurised skimmed milk, and has a higher protein content than Greek yoghurt.
The process of making quark involves curdling a milk base by adding acid-producing lactic bacteria to it. This causes the proteins in the milk to coagulate and form curds. After the curdling process, the formed curds are strained, and the remaining curds are what we call quark. In traditional, homemade quark, the milk is left to stand until it sours naturally due to the presence of naturally occurring bacteria. In modern dairies, small quantities of rennet are typically added to strengthen the coagulation of the milk and remove more whey.
Quark is often consumed for breakfast or spread on bread, bagels, or other baked goods. It can also be used in baking and cooking, added to casseroles, macaroni and cheese, or soups. It is an incredibly versatile ingredient and can be used in various cuisines. Quark is a good source of calcium and is high in protein and vitamins A and B. It has a very mild, milky flavour and a creamy texture.
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Milk is soured and strained
The milk is then soured. This can be done by adding lactic acid bacteria cultures, or by allowing the milk to stand until it sours naturally by the presence of naturally occurring bacteria. In the traditional homemade process, the milk would be left to stand until it soured naturally, although this process could be encouraged with the addition of buttermilk. Buttermilk is made by leaving the leftover liquid after cream is made into butter to sit at room temperature for several days. During this time, the milk sugars are converted into lactic acid and bacteria/cultures grow, creating a mildly sour and slightly thickened buttermilk.
Once the milk has soured, it is warmed and strained. This can be done by hanging the cheese in a muslin bag or a loosely woven cotton gauze called cheesecloth and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, the cheese is separated from the whey in a centrifuge and later formed into blocks.
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Rennet is sometimes added
Quark is a type of fresh cheese with a firm, creamy texture and a fresh, tangy taste reminiscent of yogurt. It is made by warming soured milk until it curdles and then straining it. The milk is soured by adding lactic acid bacteria cultures. In traditional quark-making, rennet is not added, but in modern dairies, small quantities of rennet are typically added to strengthen the coagulation of the milk and remove more whey.
When making quark, milk is heated and mixed with buttermilk, and then left to sit for several hours until it thickens. The mixture is then strained, and the curds are separated from the whey. In traditional quark-making, this was done by hanging the cheese in a muslin bag or cheesecloth and allowing the whey to drip off. This gives quark its distinctive wedge shape with rounded edges. However, in industrial production, the cheese is separated from the whey in a centrifuge and then formed into blocks.
The addition of rennet can also affect the yield of the quark-making process. By improving the coagulation of the milk and removing more whey, more curds are left behind, resulting in a higher yield of quark. This can be especially important in industrial production, where maximizing yield and efficiency is a priority.
Overall, the addition of rennet to quark cheese is a modern technique that can affect the texture, flavour, and yield of the final product. It is added to improve coagulation and remove more whey, resulting in a slightly different version of the traditional fresh cheese.
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It's a type of fresh cheese
Quark is a type of fresh cheese with a firm, creamy texture and a tangy taste. It is made by warming soured milk until it curdles and then straining it. The milk is usually soured by adding lactic acid bacteria cultures, and it is strained once the desired level of curdling is achieved. Quark is often compared to yoghurt or cottage cheese due to its texture and taste. It is commonly consumed as a breakfast food, spread on bread, or used in baking and cooking.
Quark is a good source of calcium and is high in protein, with a fat content ranging from 1% to 40%. It is also rich in vitamins A and B. The basic quark or skimmed quark has less than 10% fat by dry mass, according to German law. Quark with a higher fat content is made by adding cream after cooling.
Quark is a versatile ingredient used in both sweet and savoury dishes. It is a staple in German kitchens and is commonly used in cheesecakes, such as the traditional German Käsekuchen or Quarkkuchen. It can also be mixed with chopped onions, parsley, and chives to make Kräuterquark, a herb and garlic spread. In Slavic regions, quark is used in desserts such as tvarohovník in Slovakia, tvarožník in the Czech Republic, sernik in Poland, and syrnyk in Ukraine.
Quark can be made at home with milk and buttermilk, although raw milk is said to produce the best texture and flavour. The milk is heated, and buttermilk is mixed in, allowing the mixture to sit for several hours until it thickens and then straining it. In traditional, homemade processes, milk was allowed to stand until it soured naturally due to the presence of naturally occurring bacteria.
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It's similar to yoghurt and cottage cheese
Quark is a soft, creamy, and spreadable cheese with a mild flavour. It is made by warming soured milk until it curdles and then straining it. This process is similar to that of making yoghurt, which also involves the curdling and straining of milk. In fact, quark is often used as a yoghurt substitute at breakfast, mixed with granola or eaten alone.
Quark is also similar to cottage cheese in terms of appearance and texture. Both have a distinctive, rounded-edge wedge shape, achieved through the straining process, and both are soft and creamy. However, quark differs from cottage cheese in that it is less sour and has a milder, milkier flavour. Quark is also lower in fat and sodium than cottage cheese, and higher in protein.
In terms of its culinary applications, quark is also similar to yoghurt and cottage cheese. All three are versatile ingredients that can be used in both sweet and savoury dishes. Quark, like yoghurt, is often consumed at breakfast, and can be used in baked goods such as cheesecakes, crepes, and pancakes. Cottage cheese, meanwhile, is commonly spread on bread, bagels, or baked goods, and used in dips and dressings—all of which are also common uses for quark.
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Frequently asked questions
Quark cheese is made from warming soured milk until it curdles, and then straining it. The milk is soured by adding lactic acid bacteria cultures.
Quark cheese has a very mild, milky flavour and a creamy texture. Its taste and texture are more like a thick yogurt than cheese.
Quark cheese is used in both sweet and savoury dishes. It is used in baked goods, dips, dressings, pancakes, desserts, spreads, and salads. It is also consumed on its own as a breakfast food.
