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Here is where I share my thoughts, ideas and opinions about the world of nutrition, food and health. I hope you find good sense, helpful guidance and inspiration to eat great healthy food that makes you feel good.

I write regularly for GI News, an online newsletter for 60,000+ Australasian and International subscribers interested in the glycemic index (GI) and associated health topics such as diabetes, weight loss and a healthy heart. It’s a great read. http://www.gisymbol.com/category/gi-news/

 

24 May 2017

What is quark?

Posted by Nicole Senior on Wednesday, May 24, 2017

I remember reading European recipes with quark as an ingredient decades ago and substituting with ricotta because I just couldn't get my hands on the stuff (not be confused with Quorn, the vegetarian meat substitute, or the identically named nerdy physics term describing an elementary particle and a fundamental constituent of matter.) In the food world where I live, there are now two new products in the supermarkets: quark from Aldi described as German, European style cottage cheese, and quark yoghurt from Rokeby farms. I thought I'd tell you a little more about this amusingly named food.

Quark

Quark is a kind of soft, fresh (un-aged) cheese; made by fermenting warm sour milk with mesophile bacterial culture until the curds set and then straining out the liquid(whey). It is a process similar to cottage cheese but quark is smooth in texture as a result of constant stirring rather than lumpy like cottage cheese. The bacterial cultures are different to the thermophile cultures used in yoghurt-making. German and Scandinavian style quark has a higher whey (moisture) content than the drier Eastern European kinds. Quark typically has a low fat content - the one below from Aldi contains 0.3%. I enjoy it as a spread with fruit or honey, but its also great in cakes and sweet desserts (such as cheesecake), breakfast parfaits with fruits and granola, as a sandwich spread, in pancakes and creamy salad dressings.

Quark yoghurt

Quark yoghurt sold under Rokeby Farms brand is a unique product from an Australian company called the Made Group based in Victoria. They have developed a unique cold filtration process to produce high protein, high calcium and low lactose milk and then fermented it using both cheese and yoghurt cultures at a low temperature over a longer time to produce a mild-tasting, more savoury tasting product quark-yoghurt hybrid. And apparently it has been well received in the marketplace as indicated by the consumer feedback shared in company's presentation slide I photographed below. Nutritionally speaking it is very good and the high protein and calcium claims are demonstrated in the nutrition information table. One 170g tub contains around 15g of protein, and an incredible 436-507mg calcium and that's great news to the majority of us who struggle to consume the recommended intake. And its not added calcium, its intrinsic in the high protein milk. After tasting it, I can say it is also delicious and less sweet (lower in sugar) than typical flavoured yoghurts. These products are currently only available in Woolworths supermarkets.