Quark (dairy product) Quark (dairy product) Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Slavic and Scandinavian countries. Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are
Quark (dairy product) "Magerquark" is often used for baking or is eaten as breakfast with a side of fruit or muesli, "Sahnequark" also forms the basis of a large number of quark desserts (called when homemade or when sold in German.). Much like yoghurts in some parts of the world, these foods mostly come with fruit flavoring ("Früchtequark", fruit quark), sometimes with vanilla and are often also simply referred to as quark. One common use for the quark is in making cheesecake called "Käsekuchen" or "Quarkkuchen" in Germany. Quark cheesecake is called "Topfenkuchen" in Austria. The "Quarktorte" in Switzerland may be equivalent, though