page_title: Quark (dairy product)
section_title: Dishes in Germanic-speaking areas
hierarchical_section_title: Quark (dairy product) / Common uses / Dishes in Germanic-speaking areas
caption_attribution_description: Deutsch: Quarkstrudel mit Rosinen
context_page_description: Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of German-speaking, Dutch-speaking, Slavic and Scandinavian countries.
  Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark.
  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. It is distinct from Italian ricotta because ricotta is made from scalded whey.
context_section_description: One common use for quark is in making cheesecake called Käsekuchen or Quarkkuchen in Germany. Quark cheesecake is called Topfenkuchen in Austria. The Quarktorte in Switzerland may be equivalent, though this has also been described as a torte that combines quark and cream.
  In neighboring Netherlands there is a different variant; these cakes, called kwarktaart in Dutch, usually have a cookie crumb crust, and the quark is typically mixed with whipped cream, gelatine, and sugar. These cakes do not require baking or frying, but instead be placed in the refrigerator to firm up.
  In Austria, Topfen is commonly used in baking in popular desserts like Topfenkuchen as already mentioned, Topfenstrudel and Topfen-Palatschinken (a form of crepes).
  Quark is also often used as an ingredient for sandwiches, salads, and savory dishes. Quark, vegetable oil and wheat flour are the ingredients of a popular kind of dough, called Quarkölteig, used in German cuisine as an alternative to yeast-leavened dough in home baking, since it is considerably easier to handle and requires no rising period. The resulting baked goods look and taste very similar to yeast-leavened goods, although they do not last as long and are thus usually consumed immediately after baking.
  In Germany, quark mixed with chopped onions and herbs like parsley and chives is called Kräuterquark. Kräuterquark is commonly eaten with boiled potatoes and has some similarity to tzatziki which is based on yoghurt. Quark with linseed oil and potatoes is the national dish of the Sorbs in Lusatia. Quark also has been used among Ashkenazi Jews.
caption: Topfenstrudel or Quarkstrudel contains a filling of topfen and raisins
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