Quark is a soft cheese popular in Germany, made from raw milk and versatile in cooking. It is safe for vegetarians and observant Jews to eat, and can be made at home.
Quark is a Central European form of soft cheese that is especially popular in Germany, where numerous dairies produce it. It is possible to find quarks in other regions of the world, although it may take some hunting, depending on where you live. When you do find it, it can be a bit pricey, as this cheese is a bit brittle, requiring careful handling on the way to market. Quark cheese can also be made at home, if you’re comfortable with the cheese-making process; this cheese is relatively easy to make.
Quark is a fresh cheese, traditionally made from raw milk, although versions available in shops can be made with pasteurized milk, for consumer safety reasons. In any case, the cheese only keeps for about a week, requiring people to use it quickly. Luckily, quark is incredibly versatile, being useful in everything from dips to cheesecakes. This cheese has a mild, slightly tangy flavor that pairs well with a variety of foods.
Traditional quark cheese is pale cream to white in color, very thick and creamy. Some people confuse quark with cream cheese, a similar product, but quark is a little thinner than cream cheese and is made differently. Quark can be spread on plain bread, mixed with herbs and spices to make a flavored spread, or it can be used as a cream cheese in cheesecakes. It can also be offered as a dessert cheese or made into a rich cheesy custard that can be served with fruit or other foods.
Classically, quark is made without rennet, meaning this cheese is safe for vegetarians and observant Jews to eat. It is made by heating milk, mixing it with a culture, and then stirring the milk as it curdles. Stirring keeps the quark cheese creamy, ensuring it is smooth, rather than grainy. Once the cheese has thickened, it is hung in a cheesecloth bag to allow the whey to drain, then is typically packaged in a small clay or glass pot for storage.
In some parts of Europe, rennet may be added to quark to thicken this cheese, satisfying the tastes of those craving a thicker cheese. If rennet consumption is a concern for you, look for quark cheese that is labeled kosher or pareve, indicating that it has been certified by a rabbi as safe for observant Jews to eat. Since Jewish dietary law prohibits the consumption of meat and milk together, a kosher cheese cannot contain rennet.
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