Quark is a type of fresh dairy product. It is made by warming soured milk until the desired degree of coagulation (denaturation) of milk proteins is met, and then strained. Dictionaries usually translate it as curd cheese or cottage cheese, although most commercial varieties of cottage cheese are made with rennet, whereas traditional quark is not. It is soft, white and unaged, similar to some types of fromage blanc. It is distinct from ricotta because ricotta (Italian: "recooked") is made from scalded whey. It is quite similar to the Indian Chakka. Quark usually has no salt added and ours is without salt or sugar.

We do not warm up the milk, but let it process in a slow way for two days. We carefully observe the process to make sure the right time for "harvesting" is due.

Delivered in refundable Glass Jar (please add 40ct deposit to sales price).

Quark: The Ultimate High-Protein Dairy Product? Click here for an interesting article! 

Unfortunately Quark is not much known outside Europe, hence there is not much nutritional information available on english websites. Below the food analyzis from a German institute for the unit sold.

Click here for a website explaining the importance of Vitamin B2 - Ribovlavin. Again no listing of the "unknown superfood".