Quark Rediscovered

One of my latest, greatest discoveries just may be grocery delivery. Car-free me loves to support local markets, but in cold March few things are sweeter than answering the door to find boxes of dairy and toilet paper in a man’s arms. Don’t hate me for being housebound. Love me for telling you about Fresh Direct’s dairy selection. Old Chatham Sheep’s Milk Yogurt? You bet. Vermont Butter & Cheese Creamery Quark? Yup. Cabot Clothbound Cheddar? Uh huh.

Believe me, I am not getting paid to endorse Fresh Direct. But I am loving quark again, thanks to their browser window. This morning, I spooned it over blackberries, topped it off with granola, and fandango-ed the whole affair with a hunk of honeycomb. Why not? I haven’t left the house in four days.

Quark doesn’t appeal to you? Come over to my house in your bathrobe. I’ll turn your scowl into a mewl with a single spoonful of what looks like Greek Yogurt but is actually fresh cheese. Its bright tang has more flavor than Fage, and yet there’s that same creamy, slightly milled quality that creates structure. To me, quark is Egyptian cotton; Greek yogurt is still kid-bed sheets.

I’ve written abut quark before. Back in 2010, it showed up in a story about an Olympic skiier who used quark as a poultice for an injury. Several readers responded, and one mentioned its Czech name: tvaroh, which has a nicer ring than “quarkkk.”┬áStill, it’s no worse sounding than “coffee” or “coddled eggs” if you let those words roll around in your ears for a minute.

Vermont Butter and Cheese Creamery suggests using quark like cream cheese — baking with it, spreading it on toast. I’ve also used quark in place of sour cream on top of baked potatoes and chili. Glorious. Despite its quirky name, it’s just about the best thing I’ve eaten for breakfast since, oh, last time I left the house.

 

Related posts:

Comments
8 Responses to “Quark Rediscovered”
  1. Yummm! An old college friend of mine always made this excellent dip with quark – chopped red onion, cilantro, good olive oil, quark. We’d eat it with bread from the Cheeseboard in Berkeley and it was heavenly.

  2. Great post! Love the idea to use Quark for breakfast. We are currently having a love affair with Quark as well. We carry Quark from Clock Shadow Creamery in WI, and we recently posted a blog post about where to find Quark dishes at restaurants around Chicago. Totally delish! http://pastoralartisan.com/blog/quark-its-whats-for-dinner

  3. joy says:

    This post reminds me that I’ve been meaning to make quark for a long time. Have you ever tried it? I hear it’s no more difficult than paneer.

  4. Tracy says:

    Making is easy:

    1 gal milk
    1/8 t of meso culture (can also use buttermilk, about 2T)
    1/8 t of rennet in 1/4 cup of water

    Heat milk to 86 F. Add culture and gently mix into milk. Then add rennet/water mix and gently mix that into milk. Cover and keep warm–room temp will be fine. No fancy equipment needed. Then in about 18-24 hours you should have what looks like a clump of yogurt under some whey (yellow/watery stuff). At this point line a colander with a cloth–cheese cloth, cotton dish cloth,etc. You will want the towel damp, just hold it under the water and ring excess out of it. Then CAREFULLY pour the excess whey off the cheese. Then start to ladle the cheese into the cloth. Hang for 12-24 hours depending on how dry you want your cheese. Salt is optional.

    You can use the whey for soup base, cooking pasta, watering plants, etc.

    Good luck!

Leave A Comment