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) quark. The Russian-style quark was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union, and is now available under the name "tvorog". Various cuisines feature quark as an ingredient for appetizers, salads, main dishes, side dishes and desserts. In Germany, quark is sold in cubic plastic tubs and usually comes in three different varieties, "Magerquark" (skimmed quark, <10% fat by dry mass.), "regular" quark (20% fat in dry mass) and "Sahnequark" ("creamy quark", 40% fat in dry mass) with added cream. Similar gradations in fat content are also common in Eastern Europe. While