File:Skimmed_milk_quark_on_spoon.jpg · Wikimedia Commons · See Wikimedia Commons
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 243 products
aNutri-Score
4NOVA · Ultra-processed food
- Energy
- 107 kcal
- Fat
- 3.9 g
- — of which saturates
- 1.1 g
- Carbohydrates
- 8.1 g
- — of which sugars
- 6.7 g
- Fibre
- 1.1 g
- Protein
- 10.4 g
- Salt
- 0.22 g
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Wikidata facts
- Image
- Skimmed milk quark on spoon.jpg
Show 3 more facts
- Commons category
- Quark (German cuisine)
- carbon footprint
- 3.3
- name
- Quark
Sources (3)
via Wikidata · CC0
~15 min read
Article
German skimmed milk quark with creamy texture
Quark or quarg (sometimes translated as curd cheese) is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. 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.