Quark (dairy product) these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. Quark is possibly described by Tacitus in his book "Germania" as "lac concretum" ("thick milk"), eaten by Germanic peoples. However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product. Although quark is sometimes referred to loosely as a type of "cottage cheese", they can be distinguished from the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. The word "Quark" (Late
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