What does a curd look like

Quark: Interesting facts about the dairy product

Quark: a versatile dairy product

Quark can be enjoyed in many ways: Either as a sweet dessert or with potatoes, often as a dip with grilled food or as a small snack in between. The thickened milk product serves as the basis for many tasty cakes and can also be consumed as part of a diet. As an additional source of proteins, vitamins and calcium, quark is also suitable for dogs and cats as food, but not as permanent nutrition and in large quantities.

History and origin of curd

Scientists suspect that Stone Age hunters discovered fermented rennet curd in the stomachs of captured young ruminants. With the help of artifacts, archaeologists were able to produce curd in the 8th to 10th millennium BC. Prove. For this, milk was put in clay vessels, where it turned into curd milk at higher temperatures. For a longer shelf life, people made sour cheese from quark with the help of ripening agents and salt.

This supplemented the food supply and helped to bridge supply bottlenecks. The dairy product is mentioned by name in the recipe collection of the Heilbronn monastery in the 15th century, and a book from 1696 also describes the production of quark. Today quark can be found in almost every supermarket.

Varieties, tastes and seasons

There are various types of quark on the market: Pure quark has a fine acidity and a mild taste. The texture of the milk product varies from very tender to slightly grainy. The fat content is always given in relation to the dry matter (in dry matter). Quark called "double cream level" has a fat content of 65 to 85%. "Cream level" contains a fat content of 50%, whereas the full fat level has 45%, the fat level 40% and the three-quarter fat level 30%. The half-fat level with a fat content of 20% and the quarter-fat level with 10% are leaner. When baking, low-fat quark (low-fat level) with a fat content of less than 10% is usually used.

Buttermilk curd is a little more difficult to obtain. There are also special types of quark, such as sour milk quark and rennet quark, for cheese production. The different varieties are in season all year round and are not preferred at any particular time of the year, as they are used in many different dishes.

Purchase and storage of curd

As a fresh dairy product, quark belongs in the refrigerator and should be consumed quickly. If you buy the temperature-sensitive food in warm weather, it is worth using a cooler bag. Like any fresh dairy product, curd cheese goes bad very easily. As soon as mold forms or a bitter taste appears, it is spoiled and belongs in the trash - regardless of the best-before date. To extend the shelf life, you can freeze curd. The formation of semolina after thawing does not mean any loss of quality. Stir the completely thawed quark with the whisk and some cream or milk until it is smooth again.

Preparation and preservation of quark

Quark is made using skimmed, pasteurized milk and sour milk bacteria. Added rennet ensures that the milk thickens. After fermentation, a centrifuge separates the whey from the cheese. So that the resulting low-fat quark receives the desired fat content, it is enriched with cream, then stirred until creamy and then bottled. You can also easily make quark yourself in your own kitchen. Warm sour milk or milk with a little lemon juice, making sure that it does not boil. Once the water contained has separated from the solid components, pour the milk through a cloth.

One of the few ways to preserve quark, besides freezing it, is adding linseed oil. A layer of oil means that dairy products are generally less acidic. Quark with linseed oil has already been eaten by the poor as a side dish to jacket potatoes - a typical "poor people's meal". Today quark with linseed oil and jacket potatoes is one of the typical specialties of the country.

Nutritional values ​​and peculiarities of cottage cheese

Quark is very healthy due to its high vitamin and mineral content. In relation to the dry matter, the milk product has a high water content per 100 g with 78 g. The milk protein - 12.5 g per 100 g - is retained during production, regardless of the fat level. That is why quark is one of the taboos for those allergic to milk protein. For diabetics, on the other hand, the thickened, fiber-free milk is definitely suitable. You only have to count 0.17 bread units (BE) or 0.2 KE (carbohydrate units) per 100 g. 109 calories with just 2.7 g of carbohydrates make quark an excellent food for diets. But the dairy product is not only used in the kitchen - it is also used as a remedy.

A quark poultice, for example, relieves inflammation, helps with sprains or bruises and cools the painful areas of skin after sunburn. Artists even use the thickened milk to make wall paints. The cohesiveness of the casein contained is very high, so the colors shine more intensely. In the past, quark was also used to make casein glue due to its binding properties.

Preparation tips and classic recipes for quark

In addition to fresh use, for example for muesli, as a spread or as a quark dessert, there are numerous ways to use quark for roasting, baking or cooking. One of the most popular cake recipes with quark is cheesecake. A quark mixture with vanilla pudding is placed on a shortcrust pastry base. In southern Germany and Austria, the curd strudel is one of the classic desserts. A hearty quark and oil dough, on the other hand, is a good base for pizzas and more.

Delicious soufflés and casseroles can be made from a combination of quark with onions, peppers, zucchini or tomatoes. A quick, inexpensive meal is also potatoes or fried potatoes with garlic curd. Quark pancakes are one of the long-forgotten side dishes. To do this, mix quark with eggs, flour, salt and water and fry small cakes in the pan in hot fat. The side dish goes well with meat dishes without sugar and with a sauce. With sugar and compote, on the other hand, it becomes a delicious snack.