Kvarkki

Kvarkki is a Finnish dairy product, a fresh soft cheese made from curdled milk. It is the Finnish variant of quark and is similar in texture to cottage cheese or fromage frais. Kvarkki is produced by fermenting milk with lactic acid bacteria, allowing the milk to coagulate, and then draining the curds to remove whey. The fat content varies, with versions ranging from low-fat to full-fat, and some brands add cream for a richer texture.

Texture and flavor are typically smooth and creamy with small, soft curds and a mild, slightly tangy taste. Kvarkki can be found plain or in sweetened or flavored varieties, such as vanilla or berry flavors, depending on the producer.

Uses of kvarkki are diverse. It is commonly eaten as a breakfast or snack, often topped with fruit, berries, sugar, or honey. It is also used in cooking and baking as a filling or ingredient in desserts, pastries, or savory dishes, and may substitute yogurt or ricotta in certain recipes.

Nutrition and storage: kvarkki provides a moderate amount of protein and calcium, with fat content depending on the variety. It should be stored refrigerated and consumed within the product’s use-by date, typically after opening within a few days if kept properly chilled. Kvarkki is widely available in Finnish supermarkets and is used as a versatile dairy option in everyday cooking.