Quark time!

me and my quark ;)

There is one product which I miss when I'm cooking in Norway - polish quark cheese (pol. twaróg). 

polish pride - quark

It's something different than cottage cheese, because made without rennet (one of enzymes), which gives it a different, little sour taste. Quark is produced by warming soured milk and is a Slavic variation about white cheese. A very tasty one! :)

You can buy full, low on no fat quark and I do not recommend the third option - 0% fat diary do not exist in nature, only in chemical laboratories. I try to choose low fat quark, where are 17 to 19 grams of proteins and 4-5 grams of fat in 100g portion. It is a low calories product, because it is about 120 kcal in one 100 g portion. You have to remember, that because of quarks production process, it looses its calcium and has less percent of this element that for example yoghurt or kefir. 

pasta with white cheese

Quark is rich in slow absorbing proteins, so it is a perfect option for a healthy supper. But by the same reason, it can be a little stodgy. That's why it is good to add a spoon of yoghurt to it, which will enrich it with digestive bacteria.

traditional baked cheesecake made from full fat quark

Quark is also a number one product for proper cheese cake :) Beside that you can just mix it with wholemeal pasta and add some veggies or mix it with oats and some fruits and viola! 

My today's portion of quark

 My today's white cheese bowl:

* 150g of low fat quark

* 1 spoon of natural yoghurt

* 1 spoon of sunflower seeds

* coconut shreds

* few drops of liquid stevia