Quark is a member of the acid-set cheese group, whose coagulation mainly relies on the acidity, produced by lactic acid bacteria feeding on the lactose. Traditional preparation of quark in a cheesecloth
Among the Albanians quark is known as gjizë. Its Italian name is giuncata or cagliata (curd). In Finnish, it is known as rahka, while in Estonian as kohupiim (foamy milk), in Lithuanian as varškės sūris (curd cheese), and in Latvian as biezpiens (thick milk). In Flanders, it is called plattekaas (runny cheese). In Austria, the name Topfen ( pot cheese) is common. The firmer version which was introduced to Israel during the Aliyah of the 1990s by immigrants from the former Soviet Union is differentiated as tvorog. In Israel, gevina levana denotes the creamy variety similar to the German types of quark. In Swiss French, it is usually called séré. Another French name for it is fromage frais (fresh cheese), where the difference to fromage blanc is defined by French legislation: a product named fromage frais must contain live cultures when sold, whereas with fromage blanc fermentation has been halted. In several languages quark is also known as "white cheese" ( French: fromage blanc, southern German: Weißkäse or weißer Käs, Hebrew: גבינה לבנה, romanized: gevina levana, Lithuanian: baltas sūris, Polish: biały ser, Serbian: beli sir), as opposed to any rennet-set "yellow cheese". Lithuanian stamp depicting baltas varškės sūris, "white curd cheese" Other names Other German forms include Quarck, and Qua ergel ( Quärgel). A cognate term for quark, túró, is used in Hungarian.Ĭognates also occur in Scandinavia ( Danish kvark, Norwegian and Swedish kvarg) and the Netherlands ( Dutch kwark). The Slavic words may also be cognate with Greek name for cheese τῡρός ( tūrós). The word formation is thus similar to that of the Italian formaggio and French fromage. The meaning can thus be interpreted as "milk that solidified and took a form". The original Old Slavonic tvarogъ (тварогъ) is supposed to be related to the Church Slavonic творъ, tr. The word Quark (Late Middle High German: quarc, twarc, zwarg Lower Saxon: dwarg ), with usage in German documented since the 14th century, is thought to derive from a West Slavic equivalent, such as Lower Sorbian twarog, Upper Sorbian twaroh, Polish twaróg, Czech and Slovak tvaroh, and is also cognate with Russian tvorog ( творог) and Belarusian: tvaroh (тварог). However, this could also have meant soured milk or any other kind of fresh cheese or fermented milk product.Īlthough quark is sometimes referred to loosely as a type of " cottage cheese", they can be distinguished by the different production aspects and textural quality, with the cottage cheese grains described as more chewy or meaty. Quark is possibly described by Tacitus in his book Germania as lac concretum ("thick milk"), eaten by Germanic peoples. Quark is somewhat similar to yogurt cheeses such as the South Asian chak(k)a, Bengali chhena, the Arabic labneh, and the Central Asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria. It is distinct from Italian ricotta because ricotta ( Italian "recooked") is made from scalded whey. Quark is similar to French fromage blanc, Indian paneer, and the queso fresco/ queijo fresco made in the Iberian Peninsula and in some Latin American countries. Russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). In Germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.ĭictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. It is soft, white and unaged, and usually has no salt added. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It can be classified as fresh acid-set cheese. Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is achieved, and then straining it. Russian tvorog, a firmer and drier variety of quark
0 kommentar(er)
