Quark - how to make


Quark is a failsafe mild white spreadable product made from yoghurt. It is popular in Europe, sometimes likened to cottage cheese and called yoghurt cheese in the US. Fresh mild-tasting yoghurt is suitable for the strict elimination diet but older strong-tasting natural yoghurt may contain some amines. For amine-responders, we wonder whether this homemade quark is a safer way to eat yoghurt.

1 tub yoghurt, low fat if desired

Pour yoghurt into a kitchen strainer and leave to drain overnight over a jug or bowl in the fridge. In the morning, discard the whey that has drained into the jug. The resulting quark in the strainer is thicker and tastes milder than the original yoghurt. It can be used as a spread, a yoghurt-type snack (fresh or frozen) or in a European style baked cheesecake. Does the straining method get rid of amines? It seems to. We welcome feedback (This email address is being protected from spambots. You need JavaScript enabled to view it.).

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