Quark (dairy product): Difference between revisions
I don't know where you looked, but tesco, sainsbury, aldi and lidl all sell the stuff everywhere in Britain |
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[[Image:Käsekuchen.JPG|thumb|left|280px|German cheesecake made with quark]] |
[[Image:Käsekuchen.JPG|thumb|left|280px|German cheesecake made with quark]] |
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To make the firmer eastern European version, a small amount of [[rennet]] may be added to make the [[curd]] firmer. Some or most of the [[whey]] is removed to standardize the quark to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton [[gauze]] called [[cheesecloth]] and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a [[centrifuge]] and later formed into blocks. The Polish, [[Lithuanian cuisine|Lithuanian]] and [[Austrian cuisine|Austrian]] varieties contain less whey and are therefore drier and more solid than varieties common in other countries. It is often used as an ingredient for [[sandwich]]es, [[salad]]s, and [[cheesecake]]s. |
To make the firmer eastern European version, a small amount of [[rennet]] may be added to make the [[curd]] firmer. Some or most of the [[whey]] is removed to standardize the quark to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton [[gauze]] called [[cheesecloth]] and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a [[centrifuge]] and later formed into blocks. The Polish, [[Lithuanian cuisine|Lithuanian]] and [[Austrian cuisine|Austrian]] varieties contain less whey and are therefore drier and more solid than varieties common in other countries. It is often used as an ingredient for [[sandwich]]es, [[salad]]s, and [[cheesecake]]s. In for instance The Netherlands, flavored quark with vanille or pieces of fruit is sold as a dessert. |
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Quark consists of 60% to 80% water. [[Dry mass]] has 1% to 40% [[fat]]; most of the rest is [[protein]] (80% of which is [[casein]]), [[calcium]], and [[phosphate]]. |
Quark consists of 60% to 80% water. [[Dry mass]] has 1% to 40% [[fat]]; most of the rest is [[protein]] (80% of which is [[casein]]), [[calcium]], and [[phosphate]]. |
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Revision as of 09:50, 7 May 2009
Quark (or qvark) is a type of fresh cheese of Central European origin. Dictionaries usually translate it as curd cheese. It is soft, white and un-aged, similar to Fromage frais. It is not the same thing as cream cheese or cottage cheese. It is distinctly different from ricotta because ricotta (Italian: recooked) is made from scalded whey. It also differs from the other cream cheeses in its usually much lower fat content (about the same as yoghurt), and has no salt added.
Production
Quark is a member of the acid set cheese group, meaning it is traditionally made without the aid of rennet.[1] Because quark is consumed without aging, in the United States the milk must first be pasteurized. Once the milk is ready, lactic acid bacteria are added in the form of mesophilic lactococcus starter culture.[2][3] Acidification continues until the pH reaches 4.6, which causes precipitation of the casein proteins. In Germany, the curd is continuously stirred to prevent it from getting hard, resulting in a thick, creamy texture. Quark is usually sold in plastic tubs with most or all of the whey. This type of quark has the texture of sour cream, but slightly dryer, and contains in its basic form about 0.2 % fat. Quark with higher fat content is made by adding cream, and is often sold flavored with herbs, spices, or fruit.
To make the firmer eastern European version, a small amount of rennet may be added to make the curd firmer. Some or most of the whey is removed to standardize the quark to the desired thickness. Traditionally, this is done by hanging the cheese in loosely woven cotton gauze called cheesecloth and letting the whey drip off, which gives quark its distinctive shape of a wedge with rounded edges. In industrial production, however, cheese is separated from whey in a centrifuge and later formed into blocks. The Polish, Lithuanian and Austrian varieties contain less whey and are therefore drier and more solid than varieties common in other countries. It is often used as an ingredient for sandwiches, salads, and cheesecakes. In for instance The Netherlands, flavored quark with vanille or pieces of fruit is sold as a dessert.
Quark consists of 60% to 80% water. Dry mass has 1% to 40% fat; most of the rest is protein (80% of which is casein), calcium, and phosphate.
Name
The name comes from the German Quark, which in turn is derived from the Slavic tvarog, (Polish twaróg, Belarusian тварог, Russian творог, Czech and Slovak tvaroh, and Hungarian túró,) which means "curd". In Austria the name Topfen ("pot cheese") is used instead of Quark, while in Estonian, it is known as kohupiim ("foamy milk"), in Flanders it is known as Platte kaas ("flat cheese") (opposed to the Dutch Kwark ). The cheese is also known simply as "white cheese" (Polish: ser biały, Template:Lang-lt, Southern Germany: Weißkäse or weißer Käs, Hebrew: Gvina Levana גבינה לבנה, Template:Lang-sr) as opposed to any rennet-set "yellow cheese." Quark is first described by Tacitus as lac concretum, "thick milk", eaten by Germanic peoples[citation needed].
Availability outside of Europe
Although common in Europe, manufacturing of quark is rare in the United States. A few dairies manufacture it however, and some specialty retailers have it available.[4][5] In Canada quark (firmer East European variety) is available as "baking cheese"[6]
In India the Amul co-operative dairy products co sells Shrikhand and labels it as Quark[citation needed].
In the Russian Federation (and in almost all former USSR countries) quark (known as "tvorog") remains very popular and is bought frequently by almost every family[citation needed].
References
- ^ Fox, Patrick F (2004). Cheese: Chemistry, Physics and Microbiology. Vol. Volume 1: General Aspects (3rd edition ed.). Academic Press. ISBN 978-0122636523.
{{cite book}}:|edition=has extra text (help);|volume=has extra text (help) - ^ Jelen, P. (1989). "Quark manufacturing innovations and their effect on quality, nutritive value and consumer acceptance". Food Technology. 43 (3): 74.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ Shah, N. (1991). "Lactose absorption by postweaning rats from Yoghurt, Quark, and Quark whey" (PDF). Journal of Dairy Science. 74: 1512–1520.
{{cite journal}}: Unknown parameter|coauthors=ignored (|author=suggested) (help) - ^ "Appel Farms Traditional Quark (Green Label)". GermanDeli.com. Retrieved 2008-06-19.
- ^ "Cows' Milk Cheeses". Vermont Butter and Cheese Company Store. Retrieved 2008-06-19.
- ^ "Baker's special". Western Creamery. Retrieved 2008-06-19.