Once the milk is ready, lactic acid bacteria are added in the form of mesophilic lactococcus (buttermilk) starter culture. In the United States the milk must first be pasteurized. Quark is traditionally made without the aid of rennet. It usually has much lower fat content (about the same as yogurt) than cream cheeses and has no salt added.
It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. It is not the same thing as cream cheese or cottage cheese. It is soft, white and un-aged, similar to fromage frais. Quark (or qvark) is a fresh cheese of European origin.
GERMAN QUARK FULL
Quark tastes good at any meal, at any time. Quark is also healthy. It is full of protein a vital building block we need daily to stay fit and healthy. It is loaded with minerals, including calcium, which is so important for bones and teeth. Combined with phosphor it controls metabolism, muscle, and brain activities. Even vitamins are in Quark. Almost all vitamins A for eyes and skin, and all vitamin Bs for nerves, heart, metabolism, and blood are present. Small amounts of carbohydrates in the form of milk sugar promote a good metabolism. The nutritional value of Quark is tremendous.Ĭonsumers love Quark. Nothing better then a mild creamy product without the sour taste of yogurt. Health conscious consumers keep on eating Quark. The nutritional content of Quark is hard to surpass. Only a few products offer such high protein content and versatility as Quark. Starting from adding chives, watercress, horseradish, paprika to cherries, strawberries, apples and all kind of other fresh fruits. Quark is also a favorite on whole grain breads. Low in fat and very tasty with fresh chopped herbs. Children love Quark with fresh fruits anytime. No milk product has been loved as much as Quark in German speaking countries. It’s versatile usage ranges from breakfast to dinner, appetizer to dessert, sweet to spicy, as a snack or in between, hold or hot, overbaked, dumplings, cakes… From the northern seas to the alpine region:
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