Quark (dry) Calories

Dry quark tastes mild, milky and slightly tangy. Its texture is thicker and drier than yogurt, so it holds its shape well but may need a little milk or yogurt to make it smoother.

You can eat dry quark on its own, spread it on bread, or mix it with fruit, honey or herbs. For a softer dip or spread, stir in a little yogurt, milk or olive oil.

Yes, dry quark can be used in cheesecake, though it gives the filling a lighter, tangier character than cream cheese. Beat it until smooth first, and add a little cream or yogurt if the mixture seems too stiff.

Dry quark is a fresh cheese, while Greek yogurt is fermented yogurt that has been strained. Quark is generally firmer and less spoonable, so it works well in fillings and baking; yogurt is usually easier to use as a topping.

Dry quark can replace cottage cheese in many dips, fillings and baked dishes, but the result will be denser and smoother. If a recipe relies on cottage cheese curds, break the quark into small pieces or loosen it slightly.

Yes, dry quark works in baked goods such as cheesecakes, pastries and pancakes. Its low-moisture, dense texture can make mixtures firm, so blend it smoothly and adjust the wet ingredients if the batter looks too thick.

Keep opened dry quark refrigerated in its original container or a clean airtight container. Use a clean utensil each time and follow the package’s storage and use-by instructions to help maintain its quality.

Yes, dry quark can be frozen, but thawing may leave it grainier or watery. It is usually better suited to cooked dishes, sauces and baking after freezing than to eating plain.

Stir in a small amount of milk, yogurt or cream to make dry quark softer. Add it gradually until it reaches the texture you want; for a savoury spread, herbs and a little olive oil also work well.