Dairy, Cheese | Vegetarian High Protein

Quark

N/A (dairy product) Allergens: Milk
Quark

Sourcing & Taxonomy

  • Family N/A (animal product)
  • Primary Cuisine Central/Eastern European
  • Seasonality Year-Round
  • Source Cow's milk (often skim)

The Forktionary Angle

"The cultured cream sensation: a high-protein, low-fat alternative bridging the gap between yogurt, cream cheese, and cottage cheese."

Definition

A fresh dairy product, similar to cream cheese or yogurt, made by warming soured milk then straining it.

Sensory Profile

TasteTangy, Mildly sour, Creamy, Fresh, Slightly lactic
TextureSmooth, Thick, Creamy, Spreadable
AromaFresh, Lactic, Mildly sour
AcidityMedium-High

Technical Metrics

European Origin

Central and Eastern Europe

Protein Content

~12-14g per 100g (varies)

Storage (Refrigerated)

5-7 days (after opening)

Nutrition Facts

Per 1/2 cup (113g)
Calories70 kcal
Total Fat0.2 g
Saturated Fat0.1 g
Trans Fat0 g
Cholesterol1 mg
Protein12 g
Total Carbohydrate4 g
Dietary Fiber0 g
Total Sugars4 g
Calcium100 mg
Iron0 mg
Potassium150 mg

Chef’s Secret

For a firmer, drier quark suitable for baking cheesecakes, hang it in cheesecloth overnight to drain excess whey.

Substitutions

Best Match

Greek yogurt (strained)

1:1

Closest in texture and tang, especially full-fat Greek yogurt for richer quark.

Cream cheese (light, softened)

1:1

Similar creaminess and spreadability, but less tangy and higher in fat.

Ricotta cheese (whipped)

1:1

Good for baked goods, less tangy, may need straining if very wet.

Fromage blanc

1:1

Very similar fresh cheese, often interchangeable if available.

Buying Guide

Look for Quark cheese" or "German-style fresh cheese." Check fat content as it varies widely."

Flavor Pairings

Fruits berries honey herbs smoked salmon potatoes rye bread dill.