Instead of using cream, yogurt or butter, stir through a couple of tablespoons of Quark towards the end of cooking for a creamy and smooth finish. Everything is in it, so no additional rennet is needed. If you love a korma or a butter chicken but want to cut down on calories then these could be the Quark recipes for you. Stir through half the quantity of melted dark chocolate to your whipped Quark and leave to set for an almost fat-free chocolate mousse dessert.
This simple dairy product can be whipped up, just like cream, until it becomes a fluffier version of itself. If you think achieving a light-as-air texture from Quark is impossible then think again. We love ours as wraps for homemade kebabs or to make a per-peri chicken sandwiches. You can season this mixture any way you like or flavour it with herbs, spices or condiments. Roll out into discs and grill, bake or fry until golden and crisp. Mix around 200g of strong bread flour with 250g Quark and knead together until you have a smooth dough. You can make Quark bread using just two ingredients – Quark and flour. Use it combined with a little oil in the place of butter. The mild flavour lends itself to being the perfect base for other ingredients and its texture gives a light finish to baking. Quark can be used in place of fat in some cake recipes, helping to hold the ingredients together. Season it with salt, pepper and a handful of chopped chives for a cooling nacho-topper or mix through finely chopped cucumber and mint for a healthy twist on a tzatziki. If you fancy a cooling dip but don’t want to rack up lots of extra calories you can substitute Quark for sour cream. Made with a combination of vanilla yogurt, Quark and Bourbon biscuits it tastes rich and indulgent despite its healthy credentials!
Our favourite is Slimming World’s chocolate vanilla cheesecake. Used in the place of cream cheese it gives a similarly creamy flavour with the firm texture you need to be able to cut nice, clean slices. Quark cheesecakes are a long-standing favourite from the Quark-loving-community. Whether you enjoy it by itself, stirred through savoury meals for a creamy addition, or use it to make healthier desserts the options for using Quark in recipes really are endless. Quark recipes are great in that they encompass both sweet and savoury ideas.
Go ahead and eat it chilled straight from the container because, like yogurt, it’s spoonable (top it off with fruit or Harissa), but it’s also less tangy. It’s often used in Swedish recipes (as Kvarg) or as an ingredient in German cheesecakes. It can be made from whole, low-fat or skim milk. Its texture is smooth and its flavor mild with a hint of tartness. It’s quark, a fresh and soft cheese that at first glance looks like a very thick white yogurt. One curd can be found in Eastern European recipes, and you’re bound to hear of it if you’re a soft-cheese fan. As cottage cheese gains recognition among foodies and entrepreneurs alike, it’s reasonable to say that curd’s the word.
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