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Although it’s technically a cheese, the quark sold in the U.S. is more similar to yogurt and labneh. It’s thicker than regular yogurt, but still spoonable. And while it’s got some tang, it’s relatively mild overall. You can find it in grocery stores across the country, sold in large containers and individual ones.
Quark is a soft, creamy cheese, originally from Germany, and popular in Europe. Keri Gans, a New York-based dietitian and author of The Small Change Diet, tells Well+Good that it’s similar to. The texture of quark is comparable to Greek yogurt, but “the flavor is mild and neutral with much less tartness than yogurt,” explains Zhu.
So, if you’re like me and can’t stomach plain Greek yogurt unless it’s smothered in honey and fruit, this is for you. Plus, since the flavor is mild, you can use it in both sweet and savory recipes. Quark “is technically a cheese,” according to Alyssa Lavy, RD, but it’s very unlike any other thanks to its super-thick consistency, which is a cross between cottage cheese and Greek yogurt. Quark is technically a cheese, according to Alyssa Lavy, RD, but its very unlike any other thanks to its super-thick consistency, which is a cross between cottage cheese and Greek yogurt. Unlike yogurt, though, quark doesn’t have a tart taste.
Instead, it has a mild. Quark “is technically a cheese,” according to Alyssa Lavy, RD, but it’s very unlike any other thanks to its super-thick consistency, which is a cross between cottage cheese and Greek yogurt. From a nutritional standpoint, “quark has more in common with Greek yogurt than these new brands make out,” says Janet Helm, an RD in Chicago. “All. Quark and Greek yogurt are similar in flavor and nutritional profile—it’s high in protein and fats and low in carbs. Wells says that some might prefer quark because it can have a lower caloric.
Growing up, my family and I have always considered Quark like a thick yogurt, even thicker than Greek yogurt. To some, it’s compared to a curd cheese, although quark is typically a lot smoother or silkier than that. Overall, it’s not quite as smooth as yogurt, but it’s not as stiff as mascarpone or soft cheese; it’s really somewhere in between.
The packaging on the quark I purchased explains what quark is: it’s a “spoonable fresh cheese with a creamy texture similar to Greek yogurt, but with a richer, less sour taste. It also has a better protein-to-carb ratio than Greek yogurt, with high protein and no added sugars.” Elli’s website markets it as “cheesecake in a cup.”.
List of related literature:
|from Tofu & Soymilk Production: A Craft and Technical Manual|
|from Encyclopedia of Dairy Sciences|
|from Microbiology and Technology of Fermented Foods|
|from FMCG: The Power of Fast-Moving Consumer Goods|
|from Yoghurt: Science and Technology|
|from Next is Now: 5 Steps for Embracing Change Building a Business That Thrives Into the Future|
|from Microbiological Safety and Quality of Food|
|from Modern Physics|
|from Encyclopedia of Jewish Food|
|from Handbook of Animal-Based Fermented Food and Beverage Technology|