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) this has also been described as a torte that combines quark and cream. There is also the "kwarktaart" in neighboring Netherlands. In these cakes, the quark is typically mixed with eggs, milk or cream, and sugar, and baked or fried. In Austria, "Topfen" is commonly used in baking in popular desserts like "Topfenkuchen" as already mentioned, Topfenstrudel and Topfen-Palatschinken (a form of crepes). Quark is also often used as an ingredient for sandwiches, salads, and savory dishes. Quark, vegetable oil and wheat flour are the ingredients of a popular kind of dough, called "Quarkölteig", used in German cuisine as an