naturellkvarg

Naturellkvarg is a plain, unsweetened variant of kvarg (quark), a fresh dairy product common in Nordic cuisines. Kvarg is produced by fermenting milk with lactic acid bacteria to form curds, which are then strained to remove whey, yielding a thick, spoonable texture. Naturellkvarg contains no added sugar, fruit, or flavorings.

Nutrition and composition: Naturellkvarg is high in protein and relatively low in fat, especially in fat-free and low-fat versions. Typical protein content is about 10–12 grams per 100 grams; fat content ranges from 0 to around 3 grams per 100 grams depending on the variant; carbohydrates come mainly from lactose and amount to about 3–5 grams per 100 grams. Calorie content is roughly 60–100 kcal per 100 grams for low-fat variants and higher for full-fat products.

Usage: It is eaten as a snack or breakfast on its own or with fruit, berries, cereal, or nuts. It is also used in smoothies, baking, or as a substitute for sour cream or cream cheese in some recipes, offering a creamy texture with high protein.

Regional context: Naturellkvarg is especially popular in Sweden, Norway, Denmark, Finland, and other Nordic countries, and is commonly found in supermarkets under various brand names. While plain by itself, flavors can be added later.

See also: Kvarg, Quark, Yogurt.