It is distinct from Italian ricotta because ricotta ( Italian "recooked") is made from scalded whey. Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/ queijo fresco made in the Iberian Peninsula and in some Latin American countries. Russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.ĭictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. It is soft, white and unaged, and usually has no salt added. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It can be classified as fresh acid-set cheese.
Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and then straining it.
Russian tvorog, a firmer and drier variety of quark
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