Quark
quark · verse kaas · fromage blanc
Quark: what every chef needs to know
From bistro to banquet hall, Quark earns its spot as a Dutch/German fresh cheese made from pasteurised milk (whole or partially skimmed) that is acidified with lactic acid bacteria and then centrifuged to remove whey. The result is a soft, creamy cheese with a lightly acidic flavour and smooth texture. Quark differs from yoghurt in its lower moisture content and higher protein concentration. There are two main types: low-fat quark (less than 0.5% fat, high-protein) and full-fat quark (approximately 10% fat, creamier). In commercial kitchens, quark is versatile: as the base for cheesecake and tart filling, in marinades for meat, as a replacement for sour cream or crème fraîche in cold sauces, and in smoothies and breakfast dishes. Quark does not bind when heated as yoghurt does, but its acidity mellows. Always stir quark into cold or lukewarm dishes — never directly into a boiling sauce.
Quark: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Quark: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Quark: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Bring quark to cream temperature for an even filling; baking au bain-marie prevents cracking.
Mix full-fat quark with herbs, garlic and lemon; rest for 30 minutes for optimal flavour release.
Acids in quark break down muscle tissue, giving a more tender result comparable to a yoghurt marinade.
Fold whipped cream into quark in three stages for an airy texture without deflating.
Quark: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Quark: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round. No seasonal variation. Usage peaks in summer (salads, dips) and around Christmas (cheesecake).
Quark: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Quark
What is the difference between quark and yoghurt?
Quark has a lower moisture content and higher protein concentration than yoghurt because the whey is removed after acidification by centrifugation. Quark is thicker, less sour and richer in texture. Yoghurt contains live cultures in higher concentrations and is more liquid. For sauces and dips, quark provides a creamier, thicker base.
Can I use quark as a replacement for crème fraîche?
Yes, with some adjustments. Use full-fat quark (10% fat) as a direct substitute in cold dishes and sauces. For hot applications, quark tends to curdle at high temperatures. Never heat quark above 70°C (158°F) and always stir it into a warm sauce off the heat.
How do I prevent a quark cheesecake from cracking?
Three measures: (1) bake in a water bath (bain-marie) for even heat distribution, (2) do not open the oven during baking, (3) allow the cheesecake to cool in the switched-off oven with the door slightly ajar. Cracks are caused by rapid temperature changes that cause the protein to shrink.
At what temperature should you store Quark?
Store Quark at 2°C to 6°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Quark professionally?
The primary professional technique for Quark is Cheesecake filling at 160-170°C oven (au bain marie) for 45-60 min. Always verify core temperature with a calibrated probe thermometer.
Does Quark contain allergens?
Quark contains: Milk. Declaration required under EU Regulation 1169/2011 Annex II.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
