Quark

Quark is a fresh, soft, white, unaged dairy product made from milk, a fresh acid-set cheese usually made without added salt. It is produced by souring milk, typically with lactic acid bacteria cultures, then straining it once it curdles; modern industrial quark often adds small amounts of rennet, though traditional quark did not use it. It is a traditional food across the Baltic, Germanic and Slavic-speaking countries and among French, Romanian, Italian, Hungarian, Greek, Ashkenazi Jewish and various Turkic communities, related to other fresh cheeses such as French fromage blanc, cottage cheese and farmer cheese, though unlike ricotta it is made from milk curds rather than whey. A drier variant called tvorog is also widely used across the same regions.