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BTD Forums  /  SWAMI Xpress  /  Confused about quark...
Posted by: Brimstone, Friday, November 1, 2013, 10:35am
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.
Posted by: Goldie, Friday, November 1, 2013, 1:36pm; Reply: 1
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 ;D 8)
Posted by: ruthiegirl, Friday, November 1, 2013, 4:56pm; Reply: 2
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.
Posted by: Brimstone, Friday, November 1, 2013, 7:19pm; Reply: 3
Ok, thanks for the info, I guess that does make sense. I've made home made 'yoghurt' in the past and strained off all the whey, was I actually making quark?
Posted by: san j, Saturday, November 2, 2013, 4:04am; Reply: 4
Posted by: Goldie, Saturday, November 2, 2013, 11:40am; Reply: 5
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! ;D 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...  8)

When I go to Switzerland I will report back...  :K)..  
Posted by: yaeli, Saturday, November 2, 2013, 12:18pm; Reply: 6
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").

Posted by: Averno, Saturday, November 2, 2013, 12:53pm; Reply: 7

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.

Posted by: Amazone I., Monday, November 4, 2013, 9:29am; Reply: 8
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 ;) :D...and it's also known in mediteranian diets combined with olive oil and sprinkle some allowed seeds... I love cörekotu also called black cumin...(drool)
Posted by: Brimstone, Tuesday, November 5, 2013, 6:36pm; Reply: 9

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

Thanks everyone for the informative posts.
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