Quark (dairy product) 6.1). Acidification allowed to continues until the pH reaches around 4.6, at which acidity level the casein proteins in the milk begins to precipitate. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. According to German regulations on cheese ("Käseverordnung"), "fresh cheeses" ("Frischkäse") such as quark or cottage cheese must contain at least 73% water in the fat-free component. German quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the firmness of sour cream but is slightly drier, resulting in
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