What is Quark Cheese?

Quark is a creamy, light. Fresh cheese Common throughout northern and eastern Europe. It is eaten on its own as a breakfast food, like Greek or Icelandic yogurt, and added to dips, baked goods, and other recipes. Quark is a good source of calcium and is higher in protein and lower in fat than other fresh cheeses.

What is a Quark?

Quark is the German version of a mild-tasting, spreadable, uncured cheese that has been produced in regions of northern and eastern Europe since at least Roman times. It is often used for breakfast or as a spread on bread, but it can also be used in baking and cooking. Because quark is only cultured and strained and not aged, it has a very mild, milky flavor and texture more reminiscent of yogurt than cheese.

How are quarks made?

To make quark, pasteurized milk is gently heated, then the cultures are stirred. Some quarks create very small quantities Rant At this point to strengthen the coagulation of the milk and remove excess whey, which creates a slightly firmer texture in the finished product. The milk is then allowed to cool to about 70 F over 12 to 24 hours, during which time it coagulates into soft curds. The longer a quark sits, the stronger and tighter it is.

The curd is gently poured into a fine strainer or muslin bag to drain for another 12 to 24 hours. gave A cheese maker During this stage can control the texture of the cheese: a shorter time means more moisture in the cheese and a softer finished product, while a longer time will make the cheese firmer and drier. Depending on how the cheese will be used, a small amount of cream may be added to the cheese to make it richer. Quark can also be beaten to create a light, airy texture before packaging.

Alternative

Other soft, spreadable, fresh cow’s milk cheeses such as from Blanc, cream cheese, soft farmer’s cheese, and Labna Or kefir cheese can be used in place of quark in recipes, although you may want to skip the American cream cheese on the cheese board. In dishes where the cheese will melt into the other ingredients, whole milk curd can also be used. Chevre made from goat’s milk is another alternative, although the flavor profile can be tangier and earthier than quark.

Types

In addition to the typically soft, smooth German quark, similar cheeses are made in northern and eastern Europe, such as torog in Russia, rahka in Finland, and topfen in Austria. Although it is usually more dry and crunchy than the quark, the French make. Age blankA fresh, tangy cow’s milk cheese. In the United States, the Pennsylvania Dutch make a similar cheese called Schmierkase. Often, the soft, spreadable versions known as farmer’s cheese in the United States are very much like quark.

uses

Traditionally, quark is eaten with jam or fresh berries, often for breakfast. In Germany, it is also used as the main ingredient in Kaesekuchen, or cheesecake. It can be used as a substitute for from blanc or cream cheese: spread on bread, bagels, or other baked goods; Baked into sweet or savory dishes, added to casseroles, macaroni and cheese, or soups to add moisture and creaminess; and dolloped into quiches or tarts. It’s perfect for savory dips or spreads like kroukets, topped with diced onions and fresh herbs like chives and parsley and served over a baked potato. Quark can also be used as a filling for pastries, pasta, crepes and pierogi.

storage

Seal the quark in an airtight plastic or glass container in the cool part of your refrigerator. Look for the expiration date printed on the package—the cheese should be good to use by that date. It can also happen. Store in your freezer. up to three months. Thaw the frozen quark overnight in the fridge and stir to re-incorporate any liquid that has separated. Quark that has mold on its surface or smells like spoiled milk should be discarded.

Compositions of quarks.