Also known as Quark, this cheese is soft and spreadable and sometimes described as a cross between yoghurt and cottage cheese.
It originates from Eastern Europe and German-speaking countries and is made from warmed, soured milk. The traditional form of the cheese requires no rennet.
Quarg should have a snow white colour with a creamy and smooth texture and subtle flavour similar to sour cream.
- Un-homogenised cow’s milk
- Type A or B cheese starter
- Salt (optional)
- Cheese cloth