t’s impossible to write a blog about Estonian food without talking about quark. To be honest, I’m not quite sure whether should I say ”quark”, ”curd” or ”fromage blanc”.
The quark in every country has a different acidity, texture and consistency due to the processing of the product.
Quark is not
.. riccota. ricotta. Ricotta is made from whey, which gives the cheese its specific taste and texture.
… cream cheese. Cream cheese is usually a salty soft product made from cream and milk. It has a different consistency, texture and acidity. Usually in cream cheese has added salt
… mascarpone. Mascarpone is not fermented product. Protein is curdled with acid.
Estonian quark is fat-free, made from skimmed milk and mesophilic starter. The latter means that the quark is fermented at a low temperature.
If you have children, don’t hesitate to ask them to join the process. Making quark is fun and educating. You can learn a lot about food chemistry, cooking, health and fermentation!