Quark Cheese

Quark is a fresh dairy product, similar to cottage cheese but smoother and creamier. It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then straining it. Quark can be used as a spread, a base for dips and desserts, or as an ingredient in baking.

What is Quark Cheese?

Quark is a fresh, soft cheese known for being nonaged and unsalted. It is traditionally made by draining sour milk, typically from cows. This cheese is common in German-speaking and Slavic countries as well as northern Europe. The term "quark" is often inaccurately translated as farmer’s cheese, cottage cheese, or ricotta. Traditionally, quark is made from soured milk that has thickened. Modern commercial production may add a small amount of rennet to aid curdling. The curd is cut and drained in bags, while larger commercial operations use centrifuges to separate whey from the solids. This results in a creamy texture with high water content, legally requiring at least 73 percent water in the dry matter.

Uses and Variants

Quark is essential in making German-style cheesecake. For optimal baking, the cheese should be pressed dry using a cloth. Austrian Topfen and Polish Twaróg generally have less whey. The best commercially available quark in Germany comes from the cooperative dairy in Asendorf, Niedersachsen, known as Schichtkäse or layered cheese. The historical roots of quark in Germanic and Eastern European cultures may date back to Roman times. Recent archaeological findings in Poland show traces of milk fat on ancient earthenware sieves, supporting its long-standing history.

Regional Names and Historical Context

Quark goes by many names regionally, such as Weißkäse in north Germany, Glumse in east Germany, Bibbeleskäs in southwest Germany, Topfen in Bavaria and Austria, twaróg or ser biały in Poland, tvorog in Russia, and Schmierkaes among Pennsylvania Dutch. Despite its association with times of hardship, quark has remained popular. From 19th-century poverty to World War II rationing, quark was promoted as an affordable, filling substitute for butter. After the war, quark consumption rose significantly, tripling despite increased availability of butter and full-fat cheese. Quark is used in both sweet and savory dishes, mixed with fruit for desserts or seasoned with herbs and onions for a savory lunch. In Slavic traditions, it is often paired with linseed oil, and Russian Easter features "paskha," a dessert made with quark, egg yolks, sugar, and candied fruit.

Production

Quark is made by souring milk with lactic acid bacteria cultures and straining it after curdling. While traditional methods do not use rennet, modern dairies often add small quantities. Quark is soft, white, unaged, and typically unsalted. It is common in the cuisines of Baltic, Germanic, Slavic-speaking countries, Ashkenazi Jews, and Turkic peoples. Unlike Italian ricotta, which is made from scalded whey, quark is made from soured milk fermented with mesophile bacteria. Production involves pasteurized skim milk, with cream added to adjust fat content. Lactic acid bacteria cultures, usually Lactococcus, are introduced, and a small amount of rennet is added. The solution acidifies to a pH of 4.6, causing casein proteins to precipitate.

Texture and Variants

In Germany, quark is continuously stirred to create a thick, creamy texture. It must contain at least 73% water in the fat-free component. Basic quark has about 0.2% fat, and skimmed quark must have less than 10% fat by dry mass. Higher fat versions are made by adding cream after cooling, resulting in a smooth, creamy texture. Schichtkäse is a firmer version used for baking, with layers of cream between quark layers. Quark may be flavored with herbs, spices, or fruit. Preparation methods vary across Germany and Austria, with Austrian and Central/Eastern European varieties being drier and more solid.

Culinary Uses

Quark is used in various dishes, including German cheesecakes (Käsekuchen), Austrian Topfenstrudel, and savory dishes like Kräuterquark. It is mixed with herbs and onions and eaten with boiled potatoes, resembling tzatziki. In Slavic and Baltic countries, quark is used in desserts, pierogi fillings, and breakfast dishes. In Russia, Ukraine, and Belarus, tvorog is popular and often homemade, eaten with sour cream, jam, or as a breakfast food. It is also used in Easter cakes (paskha) and fried syrniki.