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The eastern European version of quark is firmer as a small amount of rennet is added to the milk. Quark available with a higher fat content is often made by adding cream to it. The texture is very much similar to sour cream, just a little dryer and in its basic form has a fat content of 0.2 percent. In Germany in is sold in plastic white tubs with the whey. This soft cheese is made without the aid of rennet making it an acid set cheese. Low-fat quark has a milky-white shade while quark with a higher fat content is slightly yellowish is color. You'll notice a visible difference between the low-fat and the 40 percent versions.
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Quark comes in a range of fat levels from no fat, low-fat to 40 percent fat. I am sure my Indian readers will see the similarities to our own paneer. It is a low-fat curd cheese made from skimmed milk and soured with a starter culture to generate lactic acid from lactose. Quark literally means "curd" and is a fresh unripe cheese prepared similarly to cottage cheese. Today's post focuses on this amazing cheese and I will attempt to take the "strange" out of this ingredient for my readers and those friends -) Some of my friends think it's a "strange ingredient" but for those who have experienced quark will know that it works magic in all kinds of dishes from salad dressings to puddings, from sauces to cakes. A smooth creamy creamy cheese readily available in Germany and very similar to the French fromage blanc or fromage frais. There is one specific product that I have a special fondness towards – and that is quark. There are so many different types of yogurts, milk based puddings, yogurt based drinks, cream cheeses, soft cheeses and hard cheeses that the dairy section at the grocery stores makes one giddy. Ask any passionate foodie living in Europe what they love the most the answer is certainly going to be the same! Ask any European foodie living outside Europe what they miss the most back home, the answer is most likely to be “Cheese and the variety of dairy products”.