[Sca-cooks] quark?

[Terry Decker]

> Katherine B. said:
> <<<...This "quark" is a nice white.
>
> I have bought some modern quark (I'd never tasted it) and am  attempting 
> to
> use a buttermilk with the quark culture (one with rennet, one without) 
> and
> a milk culture with both rennet and quark culture.   They are all  setting
> nicely for a kitchen cheese play-date tomorrow.  >>>
>
> Okay, I'm a bit confused. What is this 'quark'? Is it a fresh cheese?  Is 
> it a sour cream? Is it a different fermented milk product? I doubt  it is 
> a sub-atomic particle.
>
> Stefan

Quark is German for "curd, curds" and thus covers a wide range of fresh 
cheeses.  Quarkka:se means fresh or cream cheese.

Bear