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
Paraguay cheese the rennet, the making of the curd and finally the manufacture of the cheese itself. The rennet is opened and washed very thoroughly and put in a container with a large amount of sour orange or lemon juice. It is left there to soak in the liquid for about three to four hours and then put out to dry in the sun. When it is dry, the rennet is ready to curdle the milk. For the curd, the full-fat milk is put inside a container, the rennet is added, then the mixture is stirred occasionally for about an hour. After