Kvarg

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.