![]() ![]() Much like yoghurts in most parts of the world, these treats mostly come with fruit flavouring ( Früchtequark, fruit quark), and are often also simply referred to as quark. as a breakfast spread, the latter also forms the basis of a large number of quark desserts. While the former is often used for baking and as health food, e.g. In Germany, quark is sold in small plastic tubs and usually comes in two different varieties, Magerquark (lean quark) and Sahnequark (cream quark) with added cream. Quark usually has much lower fat content (about the same as yogurt) than cream cheeses and has no salt added. It is distinct from ricotta because ricotta (Italian: recooked) is made from scalded whey. It is soft, white and unaged, similar to some types of fromage frais. 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 made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained. Quark is a type of fresh cheese, also known as tvorog (from the Russian творог), topfen (from the Austrian name), biezpiens (from Latvian), and varškė (from Lithuanian). As with WikiCheese, the text of Wikipedia is available under the Creative Commons Attribution-Share Alike License 3.0 (Unported) (CC-BY-SA). The list of authors can be seen in the page history. The original article was at Quark (cheese). ![]()
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