Quark - What is this? And what to do with it?

Short and Sweet: Quark is healthy and a very versatile ingredient in your food!

I was practically weaned on quark with fresh fruits out of granny's garden or quark with softened and stirred in biscuits - apparently my favourite back then! ...and my little one loves it too now. :D

BUT: The best argument nowerdays every time again and again is that I can have just another guilt-free slice of a cake as those quark cakes are actually not very high in calories in comparison to the usual ones on our tables!!!

A piece of quark cake has about 200 calories whereas the usual cheese cake 'New York style' comes along with already 300 calories per piece.

200 calories are in comparison to our normal day to day life for example in a small bag of crisps approximately or in a glass of milk or 2 glasses of coke, or for the healthy fraction are 200 calories about 500g brokkoli or baby carrots or honeydew melon. So isn't this a great argument to have a quark cake on your next birthday table instead of a cheese cake? :D

Overall Quark is great and can be found in many recipes nowerdays which make delicious foods if prepared right - including cakes, of course. I always use Magerquark in my cakes. Those quark cakes have a soft and smooth texture and a great taste. A list of available flavours is coming soon... ;)

And here are two descriptions I found on the web what Quark actually is.

Wikipedia tells you: "Quark is a type of fresh dairy product. … Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage blanc. It is distinct from ricotta because ricotta (Italian: "recooked") is made from scalded whey. It is similar to the Indian Chakka. Quark usually has no salt added.

In Germany, quark is sold in small plastic tubs and usually comes in three different varieties, Magerquark (lean quark, virtually fat-free), "regular" quark (20% fat in dry mass) and Sahnequark (creamy quark, 40% fat in dry mass) with added cream. While Magerquark is often used for baking and as health food, e.g. as a breakfast spread, Sahnequark also forms the basis of a large number of quark desserts. Much like yoghurts in some parts of the world, these foods mostly come with fruit flavouring (Früchtequark, fruit quark), and are often also simply referred to as quark. Because mainstream popularity of quark desserts is limited to mainly the German-speaking and eastern European countries, confusion might arise when talking about quark with people unfamiliar with cuisine from this area."

Another description what quark actually is and how it's made I found on www.germanfoodguide.com. It says there: "The word quark means "curd" or "cheese curd". It is a cheese made from pasteurized cow's milk. The milk is curdled through the addition of a bacteria. The curdled milk is stored at 22°C (70°F) for 24 hours to allow the milk protein to thicken. Then the liquid (whey) is drained through the use of a mechanical separator. The remaining solid (curds) is quark. Depending on the desired fat content and consistency of the final quark, producers then mix cream back in."