The finished product is firm, creamy, and looks a lot like cottage cheese. Quark is somewhat similar to the French fromage blanc, a soft white cheese made from milk and cream. The mild and creamy spread, a staple in German kitchens, is used to make both sweet and savory dishes. However, its taste and texture are more like a thick yogurt than anything else. Quark can be used in plenty of sweet and savoury recipes that call for dairy staples like cream cheese, yogurt or cottage cheese.
Quark can also be eaten as it comes with things like fruit and granola, for a high-protein low-fat breakfast option, or spread on toast for a creamy topper. Quark recipes are great in that they encompass both sweet and savoury ideas. Whether you enjoy it by itself, stirred through savoury meals for a creamy addition, or use it to make healthier desserts; the options for using Quark in recipes really are endless.
Quark cheesecakes Quark cheesecakes are a long-standing favourite from the Quark-loving-community. Used in the place of cream cheese it gives a similarly creamy flavour with the firm texture you need to be able to cut nice, clean slices. Made with a combination of vanilla yogurt, Quark and Bourbon biscuits it tastes rich and indulgent despite its healthy credentials! Season it with salt, pepper and a handful of chopped chives for a cooling nacho -topper or mix through finely chopped cucumber and mint for a healthy twist on a tzatziki.
Quark cakes Quark can be used in place of fat in some cake recipes , helping to hold the ingredients together. The mild flavour lends itself to being the perfect base for other ingredients and its texture gives a light finish to baking.
Have you ever tried quark before? If so, what did you think? Tell us in the comments below! New recipes everyday Kitchen Stories. All You Need to Know. What is Quark? Lisa Contributor. So, what exactly is quark? How to make homemade quark. Our favorite recipes with quark. Onion tart. Classic German cheesecake. Lactic acid bacteria are then added in the form of mesophilic Lactococcus starter cultures, different to yoghurt.
Once quark becomes acidic the casein proteins leak out. This is then strained in a cheesecloth resulting in a product that is firm yet creamy in texture. Quark with a higher fat content typically has cream added, and is often flavoured in the manufacturing process. Summary: Quark originated in Europe and is produced quite differently to both cheese and yoghurt. There are also trace amounts of natural sugar in the form of lactose which is in all dairy products.
Proteins are the main nutrient required to build muscle. This is one of the reasons Greek yoghurt became so popular, with an average 7 grams of protein per gram serving.
In comparison, regular yoghurt has only 5 grams 2. This is why flavoured quark is so popular in fitness communities, particularly in Scandinavian countries where it is well-known. Summary: Full-fat quark contains double the protein of Greek yoghurt. Salt, often called sodium in a medical context, is a critical electrolyte in the body.
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