Quark Cheese

Quark cheese is a common European cheese with a flavor and texture similar to cream cheese and ricotta. It is an unripened cheese and is used not only in baking and cooking, but also as a fresh cheese. It can be used for dips, as spreads, in cheesecakes or served with fresh fruit to name a few of it's uses.

Quark is very versatile and therefore is gaining popularity in the U.S. It is becoming more readily available in parts of the U.S. but if you are unable to find it, it appears to be fairly easy to make at home.

Quark is a fresh cheese and is traditionally made with unpasteurized milk. Versions that you find in stores may be made with pasteurized milk because of the concern for consumer safety.

Quark has a mild but slightly tangy flavor. It is usually a white or pale cream color and is thick and creamy. It appears to be similar to cream cheese but is slightly thinner and is produced in a different way. It is made by heating milk, mixing with a culture and stirring the milk as it curdles. Stirring keeps the cheese creamy and therefore smooth instead of grainy.After the cheese is thickened, it is hung in a cheesecloth bag to allow the rennet to drain off then is placed in a container for storage. In some parts of Europe, rennet may be added to thicken the cheese. This allows for the production of a denser cheesecake.

According to Wikipedia: Rennet (pronounced /ˈrɛnɪt/) is a natural complex of enzymes produced in any mammalian stomach to digest the mother's milk, and is often used in the production of cheese. Rennet contains many enzymes, including a proteolytic enzyme (protease) that coagulates the milk, causing it to separate into solids (curds) and liquid (whey). The active enzyme in rennet is called chymosin or rennin but there are also other important enzymes in it, e.g., pepsin or lipase. There are non-animal sources for rennet that are suitable for vegetarian consumption

Quark is usually made without rennet which means that it is safe for vegetarians and observant Jews to eat. If rennet consumption is a concern for you, you can look for Quark that is labeled as kosher, which indicates that it is safe to eat for observant Jews as certified by a rabbi. Jewish dietary law does not allow the consumption of meat and milk together so a kosher cheese can not have rennet in it.

I found a recipe for Quark Cheese on Recipezaar if you are having trouble finding Quark and would like to try it.

Quark Cheese-->Tips
Quark-->German Cheesecake