What is Quark?!
nfd
Answers: Quark is a fresh white cheese, with a texture that has kindly been described as pastelike. In our recollection from student days in Germany, it is chalky. Different varieties of quark range from nonfat to about 11% fat, and the higher the fat, of course, the creamier the consistency.
nfd
Quark is a fresh white cheese, with a texture that has kindly been described as pastelike.
Cottage cheese.
MESS UP QUERK INFRACTION TOP A CIRCUIT SHORTING OUT FOR A MILLA SECOND AS IN ELECTRONICS
Its a soft white cheese...it has a texture between sour cream and cream cheese...and a similar flavor to sour cream. There is a lovely quarketorte (similar to cheesecake) that is divine.
Unlike most cheeses quark doesn't use rennet, only 'acid' and its unaged so you can make it at home using buttermilk and a low (150 degree) oven overnight. 1 gallon makes about 1 cup quark.
Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to Fromage frais, but with a higher fat content. It is not the same thing as cream cheese or cottage cheese. Some have erroneously compared it to ricotta. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded whey.
I always assumed it was a kind of cream cheese, because over here, Philadelphia cream cheese used to say "formaggio tipo quark" (quark-type cheese) on the wrapper. Now it just says "formaggio fresco" (fresh cheese), so I guess the original translation/explanation wasn't correct, after all.
In any case, there's an Italian website that says that quark (at least the Italian version) is actually made from goat's milk, sometimes with the addition of sheep's milk:
http://www.ospitalitalia.it/sapori_sched...
Quark is very popular in Germany, a staple in most homes there. It has a slight tang like sour cream but not the same texture.
It is one of the easiest cheeses to make, and is best when homemade, although there are some commercially available brands in the US such as Vermont Butter and Cheese.
Ingredients:
One gallon whole milk (you can substitute reduced fat, but not skim, it just doesn't work well with skim)
2 tablespoons buttermilk
Heat the milk to 88 degrees F, add the buttermilk.
Cover the milk and let it ripen at room temp for 24 hours, or until you see that the milk has set (should look like firm yogurt)
After it has set, pour through a large collander lined with cheesecloth. Tie the ends of the cheesecloth into a ball, then knot the cheesecloth around a wooden spoon or other long kitchen utensil, then suspend over a bowl to let it drain. Let it drain like this in your refrigerator overnight, then remove from the cheesecloth, discard the liquid, and put the finished quark into an airtight container. It will store in your refrigerator for about two weeks or so. Delicious!
http://en.wikipedia.org/wiki/Quark
You'll be surprised!!