Create allergy card
← Browse ingredients

Quark

Quark is a soft, fresh cultured dairy product used in spreads, desserts, fillings, and savory dishes.

Quark — illustrative ingredient image

About Quark

Quark is a soft, fresh cultured dairy product made by acidifying milk and separating some of the whey. It is used in spreads, dips, desserts, fillings, baked goods, and savoury dishes. It may be sold plain or blended with cream, sugar, fruit, herbs, or other flavourings.

Its flavour is mild, fresh, and tangy, with a texture ranging from smooth or slightly granular and spoonable to thick and sliceable. Moisture removal and production method determine the consistency. Heating can change its smoothness or cause curdling, so cooked applications do not always retain the packaged texture.

Quark is generally white, moist, and spreadable, and is sold in containers as a plain or formulated cultured product. It can be seasoned or sweetened and incorporated into fillings, pastes, and batters. Drainage, blending, and heating alter its firmness, grain, spreadability, and stability.

Ingredient type
whole food

FOLLOW IT TO THE PLATE

Where will you meet it?

Explore the dishes that use this ingredient and their country and cuisine connections.

Explore linked dishes

ON A MENU OR LABEL

Find local names and written forms to help recognise this ingredient.

See local names

Where quark appears

11 linked foods

Find foods to recognise by country and type. Recipes and products vary; these are recorded ingredient connections.

Showing 1–11 of 11

Main dishes

Snacks

Desserts

Noodle dishes

Ingredient connections awaiting review · Coverage is still growing, including packaged snacks.

Name examples awaiting language review. Confirm the specific food or product.

Local names for quark

Names and romanised forms to recognise on menus and labels.

English

Quark

English

Speisequarkzubereitung

Search alias · Not a confirmed translation

Available names only. Languages may be spoken in other countries; a name alone does not identify every ingredient in a dish.

Quark nutrition & diet

Quark nutritional value

Reference: Quark, 7 % fat

Per 100 g of the edible portion in the named reference form.

Calories
108kcal
Protein
7.0g
Carbs
4.0g
Fat
7.1g

Per 100 g edible portion. Source: Norwegian Food Composition Table, Norwegian Food Safety Authority, www.matvaretabellen.no; retrieved 20 September 2026. The reference preparation and fat level are part of the food definition. Values may differ by recipe, brand and preparation.

Portions & preparation

Identify the quark’s texture and fat formulation, then use the served plain product or the complete prepared dish as the reference. Strained, whipped, sweetened, salted, and flavored versions are not interchangeable. Portion recording should distinguish quark from fruit, sugar, flour, oils, or other additions.

Compare the right form: Match references to plain cultured quark in the specified texture and formulation, or to a complete recipe when ingredients are mixed.

Diet considerations

Quark is a cultured dairy product of animal origin and is not vegan. Plain quark differs from versions containing cream, gelatin, eggs, or sweeteners; fruit and cereal additions also alter the preparation. In desserts or fillings, flour and sugar create a portion-dependent carbohydrate pattern, so the recipe matters.

AI-authored reading notes · Awaiting editorial review. Measured values, where available, have a separate source above.

Dietary compatibility

  • Vegan
    Typically incompatible
  • Vegetarian
    Depends on the version
  • Pescatarian
    Depends on the version
  • Keto
    Depends on the version
  • Paleo
    Typically incompatible
  • Low-carb
    Depends on the version
  • Halal
    Not established
  • Kosher
    Not established
What these diet assessments mean
Vegan · Typically incompatible
The ingredient profile identifies an animal-derived food or derivative.
Vegetarian · Depends on the version
Check the coagulant or rennet source: animal rennet and vegetarian alternatives are both relevant to this category.
Pescatarian · Depends on the version
Check the coagulant or rennet source: animal rennet and vegetarian alternatives are both relevant to this category.
Keto · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Paleo · Typically incompatible
This profile falls outside the conventional paleo pattern used here (grains and pseudograins, legumes, dairy or refined sugar).
Low-carb · Depends on the version
Compatibility depends on the portion and preparation. A sourced carbohydrate amount for a defined serving is not available.
Halal · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish halal status.
Kosher · Not established
Sourcing, processing and any applicable certification have not been verified. A food name alone does not establish kosher status.

For the plain ingredient · Awaiting review. Diet compatibility is not allergy suitability or halal/kosher certification. Keto and low-carb depend on the portion.

Reviewed ingredient entryIngredient reference · Preparations vary

AI-generated illustration for visual context. It does not identify a particular product or establish allergen content.

Sources & review

Nutrition reference: Norwegian Food Composition Table — Quark, 7 % fat ↗. Values are scaled from 100 g of the recorded edible form. Individual portions have no assumed fixed weight.

Expanded overview, name examples and nutrition notes are database drafts awaiting editorial review. Numeric nutrition values, where shown, have their own source and food-form reference.

The ingredient description and dish connections come from the draft catalogue and may change after review.

Last recorded verification: .