Quark or yoghurt?

They stand side by side in the supermarket like brothers: quark and yoghurt. At first glance, they look very similar, but quark and yoghurt are actually completely different products. Did you know, for example, that quark is cheese? We’ll explain.

Quark

Quark is slightly sweeter and thicker than yoghurt. Like cheese, quark is made from milk, lactic acid bacteria and rennet. All of this has to stand for approximately 24 hours, after which it is passed through cheesecloth. The whey drains through, leaving you with thick quark.

Yoghurt

Yoghurt is milk that is fermented by adding lactic acid bacteria. After a day, the yoghurt is ready and, once it has cooled, it can be eaten. Due to the fermentation process, yoghurt is slightly more acidic than quark. A well-known variety is Greek yoghurt. In this case, whey is removed as with hangop, making the whole thing somewhat thicker. The low-fat variety, also known as ‘Greek-style yoghurt’, is regular yoghurt to which a different bacterial culture has been added.