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Quark – German quark – a dairy product that can be made from butter and normal milk – is a type of cheese that is very tasty and very versatile!
Whether you eat quark by itself, with fruit, or use it in another recipe, it’s always a good time to have German quark handy in the fridge!
Lisa grew up eating quark in Germany. She often enjoyed it with fresh cut fruit as a snack, boiled potatoes for dinner, and of course German-style cheese.
Blueberry Cake With Quark Cream
Eric was always confused by the quark. Is it cheese? Is it cottage cheese? Is it sour? Turns out, it’s not one of these dairy products. A quark is a product of its own merit.
It wasn’t until we went to bakeries in Germany and bought Quarkbällchen (a type of deep-fried donut ball made with quark and sugar) that she was convinced that quark was something special.
If you’re Canadian, consider a smaller Timbit from Tim Hortons – only fluffier. It’s Quarkbällchen. So good.
Unfortunately it is not readily available outside of Germany, Austria and Switzerland. Luckily, it’s super easy to make your own quark at home!
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If you’re wondering how to make quark with butter, keep reading! This is how we made ours and it wasn’t easy.
If you are keen to make your own quark at home, you can check out the Quark recipe card at the bottom of this post.
For those of you who are visual learners and want to see the steps involved, you can follow the pictures of the process below. That way, you can compare your quark to see if you’re on the right track!
First, pour the milk into a medium/large pot and slowly heat it on the stove to about 86 degrees Fahrenheit. Stir occasionally.
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Put the lid on with a slight crack and put the pot in a warm place at home for 24-36 hours.
During this time, the milk should thicken considerably. After 24 hours your milk may look no different than it did – but don’t give up.
In a few more hours, it can become very thin. So we recommend that if your milk is still not thick after 24 hours, give it at least 36 hours.
To protect the quark from dirt, carefully tie the ends of the towel together (eg with an elastic band).
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Let the quark stay like this for about 1.5 hours. During this time you may have to empty the cup several times depending on its size.
After the time is up, wring out the quark well to get rid of some of the remaining excess moisture.
Just for reference, this is how much liquid the quark lost during 1.5 hours of resting and scratching.
Open the dish and check the moisture content. If it is too soft for your liking, grind it a little more.
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If it’s already dry, you can add some of the liquid you’ve saved. When you are happy with the consistency, remove the quark with a spoon.
Store the curd in an airtight container with a lid in the fridge until you need it. Eat within 4-5 days. We hope you enjoy our quark cheese recipe!
This German Quark recipe is easy to follow. With just two common ingredients, you can make creamy quark at home. German quark can be enjoyed on its own, with fruit, or used as an ingredient in another recipe – like German Cheesecake!
Serving Size: 1 g | Calories: 276 kcal Carbohydrates: 27 g Protein: 19 g Fat: 10 g Saturated fat: 6 g | Polyunsaturated fat: 3 g | Cholesterol: 43 mg Sodium: 327 mg | Sugar: 1 g
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This nutrition information was estimated by an online nutrition calculator. It should be viewed as a rough estimate only and not a substitute for professional dietary advice.
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Have you heard of quark? No, I’m not talking about a physics term—quark is the hottest new sweet product to hit the food world.
But… is it yogurt? Is it cheese? Is it something better? Quark is actually a little hard to categorize, but once you try it, you’ll be popping spoonfuls of the herb-infused or granola-infused stuff in your mouth every chance you get.
Thanks to its mild taste, quark pairs well with all other flavors while still managing to be the life of the party. So, look out for Greek yogurt—there’s a new dessert star in town.
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Make German Quark
Quark is “technically a cheese,” according to Alyssa Lavy, RD, but it’s unlike any other thanks to its extra-thick consistency, a cross between cottage cheese and Greek yogurt. Unlike yogurt, however, quark does not have a tart taste. Instead, it has a mild flavor that you can treat as a snack or dessert.
Quark is originally from Europe, and “is made by heating sour milk to allow it to curdle,” Lavy explains. The product is then fermented before adding bacteria, which digests the lactose and increases acidity. And, depending on the variety, the quark may have added salt (although it usually doesn’t). And it’s almost always vegetarian, unless rennet, which is animal stomach enzymes, is added to the mix (and it usually isn’t).
Lavy says that when quark has a lower fat content, it takes the form of a cheese spread, which tastes good on a bagel. And when it’s made with full-fat milk, it tastes like creamy yogurt—perfect for pairing with vegetables, lentils, and a spoon.
100 percent. “It’s a good source of protein, calcium and probiotics,” according to Lavy. And it is low in sodium which is a major plus. Here’s how the nutritional information for quark varies, depending on the type.
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Aside from being low in sodium, the nutritional value of quark is very similar to that of yogurt and Greek cheese. That’s why Lavy says to eat all three to your heart’s content, as they are very similar in terms of nutrition.
“It just depends on your personal preference,” says Lavy. Quark is great on its own, but you can enhance the flavor by loading it like yogurt. Think: fruit, granola, cinnamon topping or cocoa powder. Or, toss it into a fruit-and-vegetable smoothie to add some protein and a creamy texture.
If you want to go the healthier route, quark is game for that too, just top it with nuts and seeds. Or, if the consistency of low-fat quark spread is more your thing, use it as a base for dips, toss vegetables in, or spread on toast. TBH, whatever you do with it, quark is ready for anything… as long as you eat it fast, because it has a short 10-day shelf life.
Aryelle Siclait is the editor of Women’s Health where she writes and edits articles on relationships, sexual health, pop culture, and fashion for vertical and print magazines. He is a graduate of Boston University and lives in New York.
How To Make Quark Cheese
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I’ve Tried Starbucks’ New Fall Beverage Menu The Best Bottled Waters of 2023 Tried and Ranked Chard and Summer Squash Pizza Recipe You Must Try This Protein-Purified Pizza Can you imagine a world without cheese? For many, the mere thought is alarming at best and depressing at worst. In many countries around the world, cheese is as much a part of the culture as it is a delicious and satisfying food. Experts estimate that cheese was discovered by accident (like many favorite foods) 4,000 years ago. Legend has it that an Arab merchant used a sheep’s stomach to cut some milk into a straw, which he used as a sack. The fat from the stomach and the heat of the sun caused the milk to curdle and the merchant found that the hard curds were good for eating, thus becoming the first person on earth to discover cheese.
Since that happy day, all over the world have created cheese from different types of milk and milk
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