Kvarg
Kvarg is Swedish quark, a thick, high-protein, low-fat fresh cheese eaten with berries and used in baking. What to use instead outside Sweden.
Also called Quark, Quarg, Swedish quark.
Kvarg is the Swedish name for quark, a fresh cheese made by souring milk and straining off the whey. The Swedish kind is usually made from skim milk, so it is low in fat and very high in protein. It is thick, smooth and spoonable, with a mild, clean, slightly sour taste. It is mostly eaten for breakfast or as a snack, plain or flavored.
How to use it
- Breakfast and snacks. Eat it with berries, jam, nuts or muesli.
- Baking. Use it in cheesecakes, pancakes, scones and buns for moisture and protein. It makes a lighter, slightly drier cheesecake than cream cheese.
- Dips and sauces. Mix with herbs, garlic and lemon for a cold sauce for fish or potatoes, or use it in place of some of the gräddfil in a dip.
- Creaminess without much fat. Stir it into cold soups, dressings and smoothies.
Substitutes
Outside Sweden, use:
- Quark, sold under that name in the UK, Germany and much of Europe. Choose low-fat for the same result.
- Skyr, the Icelandic cultured dairy product. It is very close.
- Plain fat-free Greek yogurt or strained yogurt. It is a little more sour.
- Fromage frais or fromage blanc, which are often softer.
- Cottage cheese blended until smooth, for baking.
To make thicker yogurt into a stand-in, strain plain yogurt in a sieve lined with cheesecloth in the fridge for 2 to 4 hours.
How to store it
Keep it in the fridge and use it within 3 to 5 days of opening. Stir in or pour off any whey on top.
Common mistakes
- Boiling it. With so little fat, it curdles in hot sauces. Add it at the end, off the heat.
- Using it in place of cream in a dessert without adjusting. It is much leaner, so add a little cream or a richer cheese for a smooth texture.
In recipes
Swedish shops stock both kvarg and kesella. Kesella is creamier and richer. Kvarg is leaner and higher in protein. They can replace each other in most recipes, as can ricotta in baked dishes. Flavored kvarg is sweetened and suits snacks, not cooking.
Recipes that use it
254 recipes from the sites we collect.
Ananasmjölk med kvarg och mynta
www.arla.se · 10 min
Skållat bondbröd
www.arla.se · 150 min
Marinerad gravlax med örtcrème
www.arla.se · 30 min
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Rostad sötpotatis med spenatpestokräm
www.arla.se · 60 min
Kumminhjärtan
www.arla.se · 80 min
Stekta äpplen med dulce de leche
www.arla.se · 20 min
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Paj med ananas, lime och mynta
www.arla.se · 90 min
Saffranspinnar med apelsinsmörfyllning
www.arla.se · 90 min
Rabarberkaka med vaniljsås
www.arla.se · 45 min
Rabarbertarte
www.arla.se · 70 min
Laxbollar
www.arla.se · 70 min
Vaniljhjärtan i långpanna
www.arla.se · 50 min
Related terms
- KesellaKesella is a smooth, mild Swedish fresh cheese like quark, used in cheesecakes, dips and breakfasts. What it is like and what to use instead abroad.
- FilmjölkFilmjölk is a mild Swedish cultured milk, thinner than yogurt, eaten with muesli. What it tastes like and what to use instead outside Scandinavia.
- GräddfilGräddfil is Swedish sour cream, thick and tangy with about 12 percent fat. Use it in dips and toppings. What to use instead outside Scandinavia.
- RicottaRicotta is a soft, mild Italian fresh cheese with a light, grainy texture. Use it in lasagna, pasta fillings, pancakes and cakes, or make your own.
- CurdleCurdling is when milk, cream or egg sauces separate into lumps and thin liquid. It happens from too much heat or acid. Here is how to stop and fix it.
- CheeseclothCheesecloth is a loose cotton gauze for straining stock, draining yogurt and cheese, and tying herb bundles. Here is how to use it and what to use instead.