If you would like a more open texture, the following cultures include all of the above strains plus the culture m.s.cremoris, that produces a small amount of CO2. Our German customers have told us that when they are making their quark they use the C20 (Fromage Blanc) with skimmed milk and to them it is quite authentic to the cheese they remember. If you would like a culture with a little less rennet included, for a less firm curd, use our C33 Creme Fraiche. S.lactis diacetylactis for a buttery flavor additionįor use with a store bought milk that has been pasteurized at higher temps and stored cold, or if you find that your curd is too weak, we suggest using our C20G Chevre, or C20 Fromage Blanc, cultures which contains their own powdered rennet.
Where to get quark cheeseĬamphill Dairy on the West Coast produces a plain quark available in select branches of Spar, delis and health stores, while the German-trained cheesemaker at St Dairy in Bloemfontein boasts plain, fruited and savoury herbed versions.To show how diverse home cheese making can be, I am going to lay out a range of cultures you can use, depending on the milk you are using and what you really prefer to make.įor Quark, you will be best off using one of our more complex mesophilic cultures which contain the following bacteria: Dips like tzatziki and guacamole can benefit from quark’s soft and smooth texture, while it lends lightness to bakes like pancakes, soufflés and mousses. Slather it on a toasted bagel or mix it with fresh fruit and top it with honey or maple syrup for breakfast or a health-conscious dessert option. Or enjoy it mixed with chives, wild garlic and parsley as an accompaniment to boiled new potatoes. In Germany, it’s the secret ingredient in their decadent traditional cheesecake. Mild and creamy, quark can be substituted in any sweet or savoury recipe calling for a similar soft cheese or yoghurt. Versions with lower fat content (no added fats) are also loaded with vitamin K2, which is an essential vitamin for retaining calcium in our bones. Prized for its high protein value and reduced fat content (compared to cream cheese), it’s not only high in calcium but also vitamins A and B. It’s also produced without adding salt or sugars, making it popular with health-conscious foodies. Quark contains no rennet, making it a delicious vegetarian offering. But while its soft and spreadable nature might draw comparisons to cream cheese and labneh, its high protein content makes it more similar to full-fat Greek-style yoghurt.
Derived from German, quark literally means “curd”. Instead, the manufacturing relies on heating up soured whole milk until it curdles, at which point the curds and whey are separated, with the end product resembling chunky cottage cheese. Sometimes also likened to ricotta, it differs from true cheeses in that it’s not made with rennet. The Cheese Wiki (yes, it exists) defines quark as a soft, white and unaged cheese similar to fromage frais. We take a look at this ambiguous dairy product and all its spreadable, creamy goodness. A staple in Northern European kitchens, quark isn’t exactly new, but it is gaining worldwide popularity.
If ricotta rocks your world and labneh spells love, quark is a fresh cheese that you’re going to want to add to your list of favourites. Not quite cheese and not yoghurt either, find out why cheese fans all over the world are clamouring for quark.