|
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