When I visited Helsinki, Finland, I was at breakfast at the hotel and scooped what I thought was Greek yogurt into my bowl. But when I ate it, it tasted somewhat different: the consistency was that of Greek yogurt, but the flavor was very creamy and smooth and lacking that tart taste. I was eating quark.
Quark is made by souring milk, allowing the casein to separate, and then it is strained, resulting in a creamy yogurt cheese. Here’s a nutritional comparison between Valio’s Vanilla Quark to Dannon Oikos Vanilla Greek Nonfat Yogurt, and why you should consider trying it.
It has a much higher protein content
In one serving size of 150 g, quark contains almost 14 grams of protein while the Greek yogurt has only 12 grams. Milk protein especially provides high quality and better absorbing protein for our bodies.
It is lower in calories compared to Greek yogurt
It is relatively low in saturated fat
It is low in sodium
Quark is also low in sodium content at just 150 mg per serving. It is a great substitute for cheeses like cottage cheese or ricotta, which tend to have much higher sodium levels. One serving of cottage cheese has 400 mg of sodium.
It is high in calcium
With all these great benefits, quark is sure to be the next big thing and you should definitely try it. What’s more, it is very versatile: you can eat it as is, mix in desserts, or with savory dishes. The possibilities are endless. How are you going to eat it?