Quark-cheese is more versatile than you think
This satisfying milk product is more than just a sweet dessert
With spring approaching, people feel the desire to eat healthy foods. The belt pinches and a summer body needs to be tackled, which is why mostly healthy and lighter foods are desired. Quark, a popular white cheese product in Germany made of skimmed milk (see footnote), along with its Austrian variation Topfen and yogurt are an ideal choice. These milk products bring freshness to the table, are easy on the stomach and are delicious as a sweet and savory addition to a dish. Aside from its great flavor, Quark delivers valuable protein, trace nutrients and minerals. Through different treatments, Quark comes in many different consistencies and flavors, ranging from creamy-fresh to almost crumbly.
For the most part, Quark is produced by fermenting skimmed milk. Generally, this is done by adding lactic acid bacteria and/or lab-ferment. This curdles the milk and firm and liquid parts separate. Whey, that being the liquid part, is removed. The gleaned curd is finely strained through a sieve and –depending on the desired fat content- refined with cream. By now, this traditional form of making Quark has been complemented with other processes like ultra filtration or cryogenic acidification for example.
Quark is not only perfect for pleasurable consumption, but has been used for centuries as a remedy. Quark wet packs are used as a cooling device to treat arthritis, bruises or strains. It is also popular in the battle against sunburn or insect bites.