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
Ginger milk curd off heat and allow it to cool a little. If you have a kitchen thermometer, place your kitchen thermometer into the milk. The optimum curdling temperature is . In the mean time, stir the ginger juice thoroughly. When milk temperature decreases to around 75-70 °C, pour the milk quickly into the middle of the ginger juice. Wait for two to three minutes. The milk will then be curdled, and may be eaten with a spoon. The most important part of the ginger in ginger milk curd is the ginger protease zingipain. This substance with molecular weight of 31kDa is found