Monday, January 02, 2006

QUARK

I always love learning about new foods. Check out this information I found out about "quark".

Originating from Germany, from the word speisequark, quark is a low fat natural and unripened soft cheese, comparable to cottage cheese or fromage frais. It lends its own special texture and flavour to both sweet and savoury dishes, providing a low calorie alternative to higher fat dairy products. Quark is perfect for creating baked European style cheesecakes and can also be used in dips or as a savoury topping in place of sour cream.


Fancy that. It is made of whole milk and non-animal rennet, with some enzymes too, I think.

3 comments:

Cyndi said...

When we lived in Germany I used quark in place of cream cheese in cheesecake; it also was pretty good on baked potatoes.

Lisa said...

Ah, ja, if only I had a pfennig for every time I asked my aunt what was in something she made & her reply was: "Qvuark." (German accent). And she thought es gibt nicht in America, aber sie war wrong. It's yummy!

MM said...

Oh I miss my quark. I used to have it with strawberries and we have so many different types of quark too. An entire aisle devoted to quark! When I came to Asia I went to all the supermarkets and specialty stores asking for quark and everyone thought I was nuts. I miss quark!!!