Quark, an unripened fresh cheese, is made from pasteurized or even skimmed milk to which lactic acid bacteria and often rennet are added, causing the mass to curdle. A centrifuge then separates this fresh cheese from the whey.
This is what you should know about quark
Quark, an unripened fresh cheese, is made from pasteurized or even skimmed milk to which lactic acid bacteria and often rennet are added, causing the mass to curdle. The use of curd cheese has been a tradition in European cuisine for several centuries. White curd has a firm consistency. The higher the fat content of the curd, the creamier and milder it is as well. During production, pasteurized milk is soured and thickened by lactic acid bacteria and rennet, separating the liquid and solid components. Then the whey is removed by centrifugation and the curd is then passed through a sieve. To make a cream quark, the low-fat quark is then finished with cream to adjust it to the desired fat content level. The curd is stirred until creamy before it is finally filled into the packaging. The most common fat levels are the lean level at less than 10 percent, the semi-fat level at 20 percent and the fat level at 40 percent fat in dry matter. The higher the fat content, the milder the taste of the curd. Because it is produced with lactic acid bacteria, quark tastes slightly sour and has a mild taste of its own. Therefore, it is usually consumed sweetened or flavored. The easily digestible quark is very digestible and contains, for example, a lot of high-quality protein and calcium. Quark, which is also known as curd cheese, Scotch cheese or soft cheese, is available in refrigerated counters all year round.
Importance for health
The lactic acid content of curd has a beneficial effect on digestion in the first place. Quark is also a very good source of protein. The amino acids contained in milk protein can be easily built up into the body’s own protein. Quark is the optimal binding partner for essential fatty acids. Besides the valuable protein, this food is also a good source of calcium. For this reason, curd cheese should be eaten regularly. Women who are prone to osteoporosis should eat it for breakfast, as the bone-strengthening mineral calcium is best absorbed in the morning. There is also vitamin D in milk fat, which on top of that helps to incorporate the mineral calcium into the bones. Curd is generally an insider’s tip for treating some ailments, because as a poultice it has analgesic, decongestant and anti-inflammatory effects. Depending on the ailment, it is applied temperate or cold. The cold quark compress can help with various ailments, for example, to lower fever, sunburn, insect bites, joint inflammation or sprains. Due to the cool curd, heat is dissipated in inflammatory processes, which also reduces the sensation of pain. For this purpose, a clean thin cotton cloth is smeared with a lot of cool curd, the cloth is then wrapped and closed. Warm to the body, the curd helps with a cough, bronchitis, sore throat or hoarseness. Children get minerals and high-quality protein from curd. Curd also refreshes the skin from the outside in the form of a face mask. For those at risk of gout or suffering from it, curd is often the best substitute for meat, as it is purine-free but provides high-quality protein. 150 grams of 10-percent quark already covers the daily protein requirement of adults. Due to the low energy and fat content, the low-fat quark is also ideal for people who want to lose weight or eat healthy with the quark.
Ingredients and nutritional values
Quark provides the body with vital nutrients for a healthy diet, for example, a lot of biologically high-quality protein, plenty of calcium as well as phosphate. Since the curd has a fairly high biological value, the body can use the contained protein particularly well. Therefore, the dairy product is also recommended as a sports nutrition. Curd cheese on a lean basis consists of important building blocks. These help to build muscle mass. Also worth mentioning is the zinc it contains. This trace element is an essential substance that must be ingested through food, because the body can not produce it itself.Zinc is involved in many metabolic processes and strengthens the immune system. As for vitamins, curd contains vitamin A, B1, B2, B12 and D, as well as niacin, folic acid and biotin.
Intolerances and allergies
Curd, being derived from milk, usually contains lactose. For people who suffer from lactose intolerance, that is, lactose intolerance,this can be problematic. Casein can also act as an allergen and cause very severe, sometimes life-threatening reactions in those affected. Caution is also required in the case of an allergy to cow’s milk or an intolerance to animal protein. In sensitive people, curd cheese can cause digestive problems because the protein it contains is very difficult to digest.
Purchasing and kitchen tips
Curd cheese can be stored in the refrigerator in its original packaging until the best-before date. On the other hand, once the package is opened, it should be consumed within the next three to four days. However, curd can also be frozen for up to three months. Before use, it should be thawed in the refrigerator and then stirred again well. The saucepan or microwave are taboo for defrosting.
Preparation tips
Curd cheese is a healthy and versatile fresh cheese product. It is used not only for cold dishes, but equally for hot dishes. The cream cheese is an absolute all-rounder. With herbs and spices it makes a tasty dip, with fruits a sweet dessert. The curd is also the main ingredient of the popular cheesecake or a delicious cheese cream cake. Quark is also very popular for making a curd dough, as it has a light consistency. The well-known quark balls are also very popular. Of course, quark is also a perfect and very popular accompaniment to potatoes. Curd cheese with linseed oil and herbs is a traditional dish. For this it is mixed with milk. Curd cheese with chives on bread is also a pure pleasure. As a spread it can also be used as a substitute for butter. The quark bread can be spiced up with herbs and radishes or cucumbers. Quark also plays an important role in Swiss cuisine. Whether classics such as Zigerchrapfen and Käsewähe or recipes originating from other regional cuisines such as the popular Quarkknödel, tasty and healthy dishes, cakes and desserts can be prepared in any case with the Quark. The curd of the full-fat stage is, of course, very high in calories. A good tip to make dishes a little lower in calories is to use half cream curd and half lean curd.
