What is Quark

Quark is a type of fresh cheese, also known as tvorog (from the Russian ??????), topfen (from the Austrian name), biezpiens (from Latvian), and varšk? (from Lithuanian). It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage frais. It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. Quark usually has no salt added.

In Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark (lean quark, 10% fat), “regular” quark (20% fat) and Sahnequark (creamy quark, 40% fat) with added cream. While the former is often used for baking and as health food, e.g. as a breakfast spread, the latter also forms the basis of a large number of quark desserts. Much like yoghurts in some parts of the world, these treats mostly come with fruit flavouring (Früchtequark, fruit quark), and are often also simply referred to as quark. As the large popularity of quark desserts is limited to mainly the German-speaking and central European countries, confusion might arise when talking about quark with people unfamiliar with cuisine from this area.

Quark is often used as an ingredient for sandwiches, salads, and cheesecake, called Käsekuchen or Quarkkuchen in Germany, Quarktorte in Switzerland, Topfenkuchen in Austria, “kwarktaart” in the Netherlands, vatrushka in Russia, tvarohovnik in Czech and Slovak, and sernik in Poland. In these cakes, the quark is typically mixed with eggs, milk or cream, and sugar, and baked. A firmer variant, called Schichtkäse (layer cheese) is sometimes used for Käsekuchen. Quark flavored with vanilla or fruit is used as a dessert in the Netherlands and Germany. In German, this is called Quarkdessert. In Poland, twaróg is mixed with mashed potatoes to produce a popular filling for pierogi. In Russia and Russian-speaking countries, quark, known as tvorog (Russian: ??????), is highly popular and is bought frequently by almost every family. As a result, tvorog is a member of the official minimal basket of foods.

In Russian families, it is especially recommended for growing babies. It could be simply enjoyed with sour cream, or jam, sugar, sugar condensed milk. It is often used as a stuffing in crepes purchased at many fast-food restaurants. It is also commonly used as the base for making Easter cakes. It is mixed with eggs, sugar, raisins and nuts and dried into a solid pyramid-shaped mass, which in Latvia is referred to as paska. The mass can also be fried, then known as syrnik (served with sweets).

Topfenstrudel or Quarkstrudel contains a filling of Topfen and Raisins. In Austria Topfen it is commonly used in baking in popular desserts like Topfenkuchen, Topfenstrudel and Topfen-Palatschinken (a form of crepes).

In Latvia, quark is eaten savory mixed with sour cream and scallions on rye bread or with potatoes. In desserts quark is commonly baked into biezpiena pl?tsmaize, a crusted sheet cake baked with or without raisins. Children are also given a sweetened frozen treat of biezpiena sieri?i (little cheeses), small sweetened blocks of quark dipped in chocolate most famously manufactured by Karums.

In Switzerland, quark is recommended by some physiotherapists as an alternative to ice for treatment of swelling associated with sprains, etc.[citation needed] It can be cooled in a refrigerator and then applied to swollen tissues (enclosed in a plastic bag). The advantages over ice are that it doesn’t get so cold, reducing risk of damage to treated tissue, but stays cooler longer.

What can you do with Quark?

Take some milk, add a little acid and give the mixture time to do its thing — who would have thought homemade cheese could be that simple? What with all the equipment and specialized ingredients I’d read about, cheese making sounded like it was better suited to a chemistry lab than my tiny kitchen. That is, until I tried quark.

I know. Hear the word “quark” and you may conjure up images of dancing physics particles or “Star Trek” characters. Either of which might be even scarier than the thought of making cheese.

But “quark” is just the German word for “curds.” A creamy, fresh cheese, quark’s curds come together to form something magical. It’s spreadable, and rich with a gentle tang. Variations of the cheese can be found throughout Scandinavia and eastern Europe.

And it’s easy to make: Bring a couple of cups of milk to a simmer over moderate heat, then let it come to room temperature. Whisk in some acid (typically buttermilk, though some recipes call for lemon juice) and leave the mixture at room temperature for a day or so until curds form and the mixture thickens. Strain it to remove the clear whey, and voila! You’ve got cheese.

Methods vary. I tried more than a dozen recipes searching for the method I liked best. Several were more complicated than what I’ve described — managing all of the individual components, at times hovering over the stove with a thermometer in one hand and a timer in the other, etc. — and it finally dawned on me that things need not be this complicated.

The most basic method actually made for the best flavor and texture. And I didn’t need a thermometer.

WHAT TO DO WITH QUARK CHEESE

With a gentle tang similar to yogurt and a texture something like a cross between sour cream and soft ricotta, quark cheese can be used in a variety of sweet or savory recipes.

• Use it as you would yogurt, stirring in some granola and fresh fruit for an easy, on-the-go breakfast.

• Spread it over toast or bagels or in between sandwich layers for a little extra tang and richness.

• Dollop it over potatoes or rich pasta dishes, even ragus.

• Lighten it with a little whipped cream and a grating of fresh lemon zest, and use it to fill crepes.

• Use it as a filling for omelets, frittatas or ravioli; quark is used as a filling in certain cheesecakes and strudels.

After trying my batch, Norbert Wabnig of the Cheese Store of Beverly Hills, Calif., recommended simply mixing it with a little fresh goat cheese, paprika and chopped chives. It makes a perfect dip or spread.

Cheese Recipes with Bill & Sheila

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