Thursday, January 30, 2014
Quark is made by warming soured milk . . . you can read about it online if you are interested.
Sometimes it gets translated as cottage cheese- but the cheese we think of in the States for cottage cheese is not like this. This is typically dry, crumbly and not creamy- though it comes in a wide selection here as well. It is eaten both as a sweet dish and salty dish. My kids love it mixed with sour-cream to make it creamy, sprinkled with sugar or with jelly or jam. That is a popular breakfast here in our home.
In the USA it is known as farmer's cheese. I must say that I personally never saw nor ate it when I was growing up in the States- but it does me good to know it does exist there:)
So next time you are living in the States and want to make a Latvian recipe or recipe from another country that calls for quark or biezpiens you will know you can find it, or something similar.