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Confused about quark...  This thread currently has 778 views. Print Print Thread
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Brimstone
Friday, November 1, 2013, 10:35am Report to Moderator Report to Moderator

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According to my swami quark is ok for me to eat but all other milk based products are not, I do not understand why quark could be ok but very similar products like yoghurt and cream cheese are avoids. Does anyone know the possible reasoning for this? I'd really appreciate some clarity. Thanks.
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Goldie
Friday, November 1, 2013, 1:36pm Report to Moderator Report to Moderator

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Sam Dan
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I asked Dr D about it in person!.. He looked at me and gravely answered.. make it with goat milk..

I can not find it in stores, so I just say.. never mind, I did not ahve any before, I can do without...

Its all mind over matter..

If you had it once a year you mightt not get ill from dairy, have it every day and then the body will tell you just how good it is..

It certainly is not good enough for me to have it with GOAT milk.. hahahah


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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ruthiegirl
Friday, November 1, 2013, 4:56pm Report to Moderator Report to Moderator

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Kyosha Nim
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Yogurt doesn't have the whey strained out the way that quark does. That's one possible reason for its different rating on SWAMI.

On my own personal SWAMI, yogurt and cream cheese are avoids, but I get a lot of neutral cheeses such as paneer and ricotta. All of these are also casein-based cheeses with the whey removed. Quark is the only beneficial cheese, which has the whey strained off AND contains live cultures.

I've tried the cow-s milk versions of several cheeses, and I simply don't do well on them at all. I may try making my own goat milk cheeses in the future, but goat milk is expensive so I haven't tried it yet. I stick with butter and ghee for my dairy.


Ruth, Single Mother to 19yo   O- Leah , 18yo O- Hannah, and  12yo B+ Jack


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Brimstone
Friday, November 1, 2013, 7:19pm Report to Moderator Report to Moderator

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Ok, thanks for the info, I guess that does make sense.
...so...when I've made home made 'yoghurt' in the past and strained off all the whey, was I actually making quark?
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san j
Saturday, November 2, 2013, 4:04am Report to Moderator Report to Moderator

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Goldie
Saturday, November 2, 2013, 11:40am Report to Moderator Report to Moderator

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Sam Dan
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The problem with Quark as tested by Dr D, it is not specific as to what kind was used to test it.  I once bought a small container from Kraft, never saw it again.

In general however, if it is made from soured milk, and then hung up to drip the liquid out, then it is about the concistency of stiff yogurt that has the liquid on top.  You can not pick it up by hand... Therefore as in the use of leave the quark (mess, gossip) alone, one is not to (create a) mess with it as it would disintegrate.  

I would use it like yogurt in the US, eat way more then in Switzerland where I was thought in cooking school that one would use it as a thin spread on bread, using  just a little for moistness.

It may be in that last sentence where we O's could use it.  As a thin spread on a piece of some vegetable (in place of butter on bread) as a base to add some other flavorful topping, on an open (uncovered) sandwich.  Using so little quark would most likely not cause to much aggravation.    

---  In school we added tomato paste to it, I used sugar by mistake- that is way I remember the word and the quark so well for 60 years! haha. ----  

Using quark in 'cheesecake' may give it a slightly yogurt'y taste.  I think it would be fluffier/lighter then with cream-cheese.

By reading the word CREAM-cheese here, it may be more likely that it is made with cream, while quark is more likely from milk turned sour...  Could there be the difference?    

For me personally, I can eat cream and butter, but milk will give me pain with just a little. Yet quark used as a spread is the same small amount as a spread of butter - a schmear on a bagel - is a little more!

You could not use quark as a schmear on a double slice sandwich, it would spill out all over the sides - it is way softer- like eggsalad...  

When I go to Switzerland I will report back...  ..  


Being here is invaluable, but not enough. We need ALL the Doctors. I needed them for a very small cancer spot-I could never feel!!! Please do your mammograms! Doing so saved me from cancer later on. I am grateful! Thanks for learning from my experience! I was lucky! I wish the same for YOU!
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yaeli
Saturday, November 2, 2013, 12:18pm Report to Moderator Report to Moderator

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Quoted from Goldie
As a thin spread on a piece of some vegetable (in place of butter on bread)
Delish with red bell pepper. With sweet paprika and chopped onion ("Liptauer").



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Averno
Saturday, November 2, 2013, 12:53pm Report to Moderator Report to Moderator

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Kyosha Nim
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I use it in place of yogurt to make Tandoori turkey, substituting lemon juice for vinegar as well. A few adjustments are necessary to counter the additional tartness, though. A little agave and almond butter helps the balance, or if you can have them, ground sunflower seeds.




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Amazone I.
Monday, November 4, 2013, 9:29am Report to Moderator Report to Moderator

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quark consist in a huge amount of methionine, an aminoacid we do need for detoxings... btw.. Dr. Budwig combined it always with linseedoil... a powerful anticancer dot ...and it's also known in mediteranian diets combined with olive oil and sprinkle some allowed seeds... I love cörekotu also called black cumin...


MIfHI K-174
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Brimstone
Tuesday, November 5, 2013, 6:36pm Report to Moderator Report to Moderator

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http://www.lakedistrictquark.co.uk

This is nice...for anyone in the UK looking for quarky things

Thanks everyone for the informative posts.
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