What is this "kwark" thing in Holland that tastes like yoghurt? What is the difference between them?

Answer 1

Kwark, Quark, Topfen - different names for the same Dutch-German-Austrian-Czech speciality.

It is similar to cottage or cream cheese and yoghurt, but different from both.

The fresh milk is pured into a basin and allowed to set in the open air. No rennet is used, making it different from other cheeses. The bacteria involved curdle the milk. This also makes it different from Yoghurt, where the bacteria only break up the milk sugar, but will not set the proteins.

Pure Quark has a dry texture with a sour taste that is very pleasing with onion and fresh herbs. In Austria it is mixed with sugar and cream and used in a large number of main dishes.

http://kulturvergleiche.blogspot.com/2007/05/suessspeisen-sweet-meals-topfenstrudel.html
http://www.melissaclark.net/articles/archives/000071.html

The quark you buy mixed with fruit in supermarkets is usually "stretched" with yoghurt (which is a lot cheaper) to lower the price and give the quark a smooth, creamy texture.

Answer 2

Kwark is cottage cheese, according to my dictionary, or curds.
But it is different.

It is very young cheese, still smooth, runny and rather fine in structure. But rougher than yoghurt and it has a different mouth feeling.
It can be sour, but different from yoghurt, and it is often sweetened before eating.

Answer 3

The kwark you get in stores is more like yoghurt than cottage cheese (at least the cottage cheese you get in America), except it is runnier than yoghurt and maybe a bit more sour. I always poured it in a bowl and topped it with granola and fresh fruit....YUMMMM.

Answer 4

Kwark is yoghurt. The only difference from each other is that on the bottom of the container is a different fruit.

Answer 5

not much difference by taste, only technical difference hahahaha
one is thicker than the other really

they both good with fruits

what's up with all them dairy questions? just cureous