What the quark?!
Incredibly delicious, versatile, and full of protein – quark or curd cheese is a well-known member of the cheese family that, because of its rather neutral taste, can be used in a multitude of ways. But how does this popular creamy dairy product come about?
The production of quark begins with pasteurised milk, to which special lactic acid cultures and/or the enzyme rennet are added. After a ripening period of eight to ten hours, the resulting cheese curds are pressed out, and then the whey is separated from the curd. Unlike other cheese production, the focus in quark production is on acidification by bacteria, which gives this soft cheese its characteristic notes. In this way, it takes 4.5 litres of milk to produce 1 kg of quark.
Tasty and healthy
The calorie content varies depending on the fat content of the quark. Various versions are available commercially, the most common being low-fat curd, 20% or 40%. Accordingly, the calorie values range between 70 and 150 kcal per 100 g. Regardless of the fat content, the protein content is very high at around 11 – 13 g per 100 g . Quark is also an important source of calcium and contains only a small proportion of carbohydrates. These properties make quark a healthy and nutritious food.
The protein found in quark has a notably high biological value. This means that the protein can be used particularly efficiently by the human body to form its own protein, which makes it a valuable part of the diet not only for physically active people, but also for older people who want to build or maintain muscle mass.
Quark and bread – a strong duo
Quark becomes a real protein bomb when combined with the grain protein found in bread and rolls. The milk protein from the quark and the protein from the grain products complement each other perfectly and rival most protein shakes. This combination also benefits the intestinal flora and supports the metabolism: valuable fibre from (wholegrain) bread and rolls, as well as the lactic acid bacteria in quark, ensure a healthy balance of the intestinal flora.
Sweet or savoury
Quark is an extremely versatile ingredient in the kitchen. Sweet or savoury, as a filling, a dip or a cream – there are no limits to the imagination. As bread and quark are such a healthful pairing, this paves the way for a wide variety of curd cheese spreads. Simply mix the quark with a little water and/or milk until smooth, then add your choice of vegetables and herbs. The addition of cooked beetroot (best mixed together briefly and seasoned to taste), for example, make a colourful and aromatic spread that is also perfect for school lunchboxes.
My tip: Make a conscious effort to integrate (low-fat) quark or curd cheese into your diet by using it in 1 – 2 meals per day. Experiment with new recipes and explore the many possibilities of this unique dairy product. Whether as a spread on your breakfast bread or as an ingredient in a delicious dessert, quark adds a special touch while also contributing to your health.