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Quark

Also Known As:  Speisequark, Topfkäse, Weisskäse, Matz, Bibeleskäse, Lukeleskäs, Topfen, Klatschkäse, Sibbkäs

The word quark means "curd" or "cheese curd." It is a cheese made from pasteurized cow's milk. The milk is curdled through the addition of a bacteria. The curdled milk is stored at 70°F (22°C) for 24 hours to allow the milk protein to thicken. Then the liquid (whey) is drained through the use of a mechanical separator. The remaining solid (curds) is quark. Depending on the desired fat content and consistency of the final quark, producers then mix cream back in.

In Germany, quark is available in 10%, 20%, and 40% fat levels. "Magerquark" is quark with the least amount of fat (10%).

Quark is basically concentrated milk. It is high in protein, calcium, and phosphate. It is also used extensively in both cooking and baking throughout Germany. It accounts for half of the total cheese consumption in Germany.

       Quark
Photo: © Philipp Meyer
    
Cheese Category:  Fresh, Unripened Cheese

Country of Origin:  Germany 

Specialty of:  Throughout Germany 


Cheese Characteristics

Main Ingredient(s): Pasteurized Cow's Milk

Age (Ripening Period): Fresh (No aging)

Flavor: Mild, milky, lightly sour, similar to plain yoghurt

Consistency: Soft; similar to a thick sour cream

Sliceable? No

Spreadable? Yes

Crumbles? No

Use for melting? No

Use in dips? Yes

Dessert cheese? Yes


Cooking and Preparation Tips
Quark will last until its expiration date (as stated on its carton) if stored in the refrigerator. Quark can also be frozen for up to 3 months. Defrost again in the refrigerator and stir it to re-incorporate any liquid. 

Quark Recipes
Früchtequark  (Fruity Quark)
Pfirsich Quarkspeise  (Quark & Peach Dessert)
Tomaten-Basilikum-Quark  (Tomato Basil Quark Sauce)
Kreuzkümmel-Quark-Dipp  (Cumin Quark Dip)
Käsesahne Torte  (Cheese & Cream Cake)
Quarkstollen 
Quarkspätzle 
Käsekuchen  (Cheesecake)
Quarkkeulchen 
Quarkstrudel 
Quarkbällchen  (Quark Balls)
 






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