Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. It is soft, white and unaged, and usually has no salt added.
German skimmed milk quark with creamy texture
Lithuanian stamp depicting baltas varškės sūris, "white curd cheese"
Traditional preparation of quark in a cheesecloth
Polish twaróg in the traditional wedge shape
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
Testing of the Setting of cheese curd during the manufacture of cheddar cheese
Heating and stirring the curd in the traditional process to make French Beaufort cheese, an Alpine cheese
Cutting of milk curd into small cubes using a curd knife
Lithuanian curd