Should You Ditch Greek Yogurt For Quark Prevention
Wait, what is it? We admit that the phrase “spoonable cheese” is about as appetizing as your mother-in-law’s meatloaf. But think of quark as a creamier version of yogurt. During production, cheesemakers stir curd to stop it from hardening so it produces a thick, rich dairy cream. Only it’s not cheesy or tangy. “Quark has that great creaminess, but the taste is relatively plain,” says chef Peter Sandroni, who mixes quark with roasted garlic and caramelized onions to fill vegetarian pierogies at his Milwaukee restaurant, La Merenda....