FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
QUARK
Grimes, William. 2004. Eating Your Worlds. Oxford University Press.
is a type of low-fat curd cheese.
- ORIGIN from German Quark ' curds'.
Garrett, Theodore Francis (edited by). 1898. the Encyclopedia of Practical Cookery. L. Upcott Gill, 170, Strand, W.C. London. Vol. I
a soft, unripened cheese with the texture and flavor of sour
cream. Quark comes in two versions - lowfat and nonfat. The texture of lowfat Quark is richer than that of lowfat sour cream. It has a milder flavor and richer texture than lowfat yogurt.