Speisequark

A German fresh cheese. Mesophilic culture takes milk to pH 4.6. The casein comes out of suspension and makes a gel. The whey is then drained off. This is the one step that separates quark from yoghurt. Sold by fat level as Fett i. Tr.: Magerquark is under 10 percent, Speisequark is normally 20 percent or 40 percent. Quark holds about 10 g to 12 g protein in 100 g. It holds about 40 mg sodium in 100 g. Do not heat it. The casein network contracts and pushes water out.