Quark (dairy product)

Quark, also white cheese, Austrian and Bavarian plugs or süddeutsch/südost- and westösterreichisch Scots, is a fresh cheese.

Production

In Germany, cream cheese may only be made from pasteurized milk, not raw milk. Only preference dairy farms may sell curd from non - pasteurized milk. Quark is a sour milk cheese. The clotting is not like Süßmilchkäse by rennet, but by lactic acid (for example, lactic acid bacteria, dairy Auer ): causes or acid ( citric acid or acetic acid, for example).

Pasteurized skim milk are added to lactic acid bacteria. This put a portion of the lactose into lactic acid. With the increase of lactic acid, the pH of the milk falls gradually. If it falls below a certain value, the casein precipitates and you get the curds. This process takes from 30 minutes to two hours, and the temperature during the curdling varies 21-35 ° C.

Mechanical - by draining in a cloth or in industrial production by centrifuging - the curds will (only the coagulated casein here) and liquid ( whey, together with the dissolved in the liquid whey proteins) shared components in their firm. The curd is fine sieved through sieves and additionally provided depending on the desired fat content of cream ( common in Germany are up 10, 20, and 40 % fat in dry matter, in Switzerland it to 15, 25, 55 % fat in dry matter. ). Layer cheese is a particular form of quark. Harzer cheese is made from curd.

Industrially the quark production is carried out by means of ultrafiltration or Tieftemperatursäuerung.

Not to be confused with ricotta cheese one or granular cheese. The former is a whey cheese, is thus produced exclusively from the proteins of expired whey, whey proteins and the latter is made ​​with rennet.

In supermarkets in Austria, Hungary or the Czech Republic can be found exclusively curd with reduced water content. It is available in Austria under the name of pressed curd, curd cheese or breadcrumbs plug in the Austrian cuisine plays an important role.

Traditionally plug is produced by the " draining " normal quarks in a sieve or cloth. The dewatered in this way quark has a much firmer, creamier consistency. A similar method is used in Turkish cuisine for the production of yogurt there Süzme mentioned Rahmjoghurts.

Greek yogurt differs from the quark essentially by the yogurt cultures used and a little less dry matter

Use

Quark is an affordable and versatile cream cheese product with high protein content, which finds wide-ranging use.

Quark is both consumed fresh, diluted about with water, milk or yogurt to cereal, as vegetable dip, as an ingredient in salad dressing with linseed oil and fine herbs to potatoes, spread on bread with honey or jam / marmalade.

Quark is also used for baking. Quark dough has other properties than baking yeast dough and is used both in food and in candies use.

Perhaps best known of the cheesecake and strudel should be where cottage cheese with sugar, vanilla and raisins serves as a filling.

In particular, low-fat curd is a cheap source of protein and also has a very favorable nutrient ratio of protein to fat and carbohydrates on. Of bodybuilders fat quark is therefore consumed without additives. He is due to its low energy and fat content ( 325 kJ, 0.3 g fat per 100 g ) suitable for reduction diets.

With vegetables

Quark as a spread

Quark as a vegetable dip

German Cheesecake

Quark strudel

Remedy

Quark can be used as a remedy. Externally applied as Quark winding it serves for cooling in joint inflammation, sprains, bruises, contusions, engorgement, sunburn and insect bites, and to cool in a fever.

Binder

Low-fat cottage cheese served early on as a natural organic binders for paints, art painter, wall painting but also for the production of conventional wall colors. The binding force of the casein is very high, the durability, the pleasant work and color depth are at the same time slightly matte drying as benefits of casein. Most to earth or mineral colors are used as pigments. The colors are miscible with each other excellently, so that easily adjusts a color harmony. On the one hand - as in oil painting - " wet-on- wet " to work, according to the rapid drying but also in translucent layering technique.

Quark was also processed into casein.

Trivia

Until the 1930s was from the - derived from Quark - casein plastic DPN, which was used among others for buttons and jewelry, but also for insulation for electrical equipment manufactured. Even today DPN is used because of its material properties around for knitting needles or picks.

Or casein peptone from casein used in microbiology for the part as a component of nutrient media or nutrient solutions for cultivating microorganisms, for example, in the casein soybean peptone agar.

Other names and history

Tacitus leads under the food of the Germans on a curdled milk ( lac concretum ); in this it may be cottage cheese, sour milk or other fresh cheese preparation.

The Bavarian term " plug " is attested since at least the 13th century, while hinting or recognize the previously used circular shape making in a pot. At least since 1500 preparation of quarterly ( c ) k is described, as well as otherwise designated by Quark ways of speaking. A book from 1696 describes " from the acidic milk but maketh you Quarg = Kaes or Kwarck = Kaes ".

The Prussian historian Nikolaus von Jeroschin ( c 1290-1341 ) wrote of beglumen (cloudy water) and 1529 Martin Luther describes cloudy water as glum and as Glumß, Glum, Glumsd, Gloms, or Glumse in East Prussia known, the " Prussian Glumse " " the Swedish multi - feeding and Lappish Doctor" described in 1658 in the book. 1677 is Glum, Quarck translated from Latin as " oxygalacteus ". 1746 is Käs Gloms or as a part of the milk ( Lac) refers to the other parts butter or Sa (h ) ne and Molcken and 1788 describes the Fulda Preus. Gloms ke as di ( c ) milk.

" Mat " is the name in (West Central Germany ), " Matz / Mutz " ( Ostmitteldeutschland ), " Scots " ( Southern, Southeastern and Western Austria ) or " Schottenkas " (Carinthia ), "pot cheese ", " Bibbeleskäs " (Baden / Alsace ), " gossip gravel " ( Rhineland ), " Sibbkäs " (Hesse), " Schmerkees " ( South Hesse ), " Luckeleskäs " or " Luggeleskäs " (Württemberg ) and "white cheese " or "white Käs " ( Southern Germany ).

The word " quark " was in the late Middle High German as twarc, quarc, Zwarg formed (old spellings for dwarf ) and dwarfs (cheese ), which were formed in the hand. Small round cheese, like Limburger cheese are also called Quargel. In Lower Sorbian is called the quark ( Slavic ) ( Lower Twarog, Polish: Twaróg, Russian: Tworog, Czech: Tvaroh ). Has the same origin Túró the Hungarian name.

Fat content

The percentage indicates the respective fat percentage based on the dry mass (abbreviation: i. Tr) to:

Doppelrahmstufe: 65 to 85% Cream stage: 50 % Full fat: 45% Fat level: 40 % Three-quarter -fat: 30% Half -fat: 20% Quarter -fat: 10% Magerstufe: less than 10%

Quark consists of about 80 % water. 100 g of cottage cheese with 50 % fat in dry matter. therefore contain only 10 grams of fat.