I first heard of quark (such a wonderfully German name) 7 years ago in the “exotic” dairy section of a high-end UK supermarket in London. I was with my German husband. “Oooh” he exclaimed, with tangible excitement, “Look, quark – shall we get some?” I didn’t have a clue what he was talking about and when I asked what quark was he couldn’t really tell me. “It’s a bit like yoghurt,” he said, “Only thicker, more like cream cheese.” Nevertheless, we took home this mysterious dairy hybrid and I was an immediate convert. So what’s the excitement all about?
If you’re new to living in a German-speaking country, the chances are you’ll have noticed quark. A staple of German cuisine, it features prominently in supermarket fridges, bakery counters, cafe menus and Kindergarten meal plans alike. But to call it a cross between cheese and yoghurt is to do it a disservice. Quark is unique. True, technically-speaking it is somewhere between the two. Like yoghurt, it’s made from soured milk, but the starter culture used for quark is different and provides a significantly less sour taste. Like cream or cottage cheese, it’s mild and creamy, but it is without salt. Being salt-free is only the beginning of its nutritional qualities; it’s higher in protein than yoghurt and, in its full-fat form, is a great source of vitamin K2, which helps keep calcium in your bones. Amazing! Read more »