Chef at 15:04, 20 July 2014

2014-07-20T15:04:37Z

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{{#seo:
|title=Quarkcheese suppliers, pictures, product info
|titlemode=replace
|keywords=#quark #whey #ricotta #curd #fromagefrais #proteins #lacticacid #sourcream #marchecheeses #cheeses #spices
|hashtagrev=12032020
|description=Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese
}}


[[Image:Twarog.jpg|300px|thumb|right|Polish Twarog]]
'''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]]. It is not the same thing as [[cream cheese]] or [[cottage cheese]]. It is distinctly different from [[ricotta]] because [[ricotta]] (Italian: ''recooked'') is made from scalded [[whey]]. It also differs from the other cream cheeses in its usually much lower fat content (about the same as [[yogurt]]), and it is completely [[salt]] free.

'''Quark''' is a member of the acid set cheese group, meaning it is traditionally made without the aid of [[rennet]]. Because quark is consumed without ageing, in the United States the milk must first be [[pasteurised]]. Once the [[milk]] is ready, [[lactic acid]] bacteria are added in the form of mesophilic lactococcus starter culture. Acidification continues until the pH reaches 4.6, which causes precipitation of the casein [[proteins]]. In Germany, the [[curd]] is continuously stirred to prevent it from hardening, resulting in a thick, creamy texture. Quark is usually sold in plastic tubs with most or all of the [[whey]]. This type of quark has the texture of [[sour cream]], but slightly dryer, and contains in its basic form about 0.2 % fat. Quark with higher fat content is made by adding [[cream]], and is often sold flavoured with [[herbs]], [[spices]], or [[fruit]].

To make the firmer eastern European version, a small amount of [[rennet]] may be added to make the [[curd]] firmer. Some or most of the [[whey]] is removed to standardise the '''quark''' to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton gauze called [[cheesecloth]] and letting the [[whey]] drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from [[whey]] in a centrifuge and later formed into blocks. The Polish, Lithuanian and Austrian varieties contain less whey and are therefore drier and more solid than varieties common in other countries. It is often used as an ingredient for sandwiches, salads, and cheesecakes.

Quark consists of 60% to 80% water. Dry mass has 1% to 40% fat; most of the rest is [[protein]] (80% of which is casein), [[calcium]], and phosphate.

'''Quark from the Italian region of Marche''' is produced in the municipality of Urbino (Pesaro and Urbino) from spring to autumn using goats' milk or a mixture of goats' and ewes' milk. It has a soft, finely structured texture in a similar way to ricotta, with a sour and aromatic flavour. The cheese is salty and can be plain or have added chives or rocket.

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<code 'hashtagrev:12032020'>[[Special:Search/quark|#quark]] [[Special:Search/whey|#whey]] [[Special:Search/ricotta|#ricotta]] [[Special:Search/curd|#curd]] [[Special:Search/fromagefrais|#fromagefrais]] [[Special:Search/proteins|#proteins]] [[Special:Search/lacticacid|#lacticacid]] [[Special:Search/sourcream|#sourcream]] [[Special:Search/marchecheeses|#marchecheeses]] [[Special:Search/cheeses|#cheeses]] [[Special:Search/spices|#spices]]
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Quark - Revision history

Chef at 15:04, 20 July 2014