In Austria and Bavaria it is called Topfen, in East Germany Weißkäse, and in West Germany Quark. However, the white mass has one thing in common: it belongs to the group of fresh cheeses. It is one of the healthiest foods, which is even said to have healing properties. But what is Topfen actually made of?
The basis of every Topfen is skimmed milk. By adding lactic acid bacteria and rennet (a mixture of enzymes), the mass finally coagulates. Now the solid components are separated from the liquid ones. The liquid portion is called whey.
Information about Topfen
Topfen is not only delicious, but also incredibly healthy: it contains approx. 10-20% protein as well as calcium and phosphate. Of course, the fat content also plays an important role, which is why you can purchase different varieties of Quark when buying:
- Low-fat quark under 10%
- Quarter-fat level 10%
- Quark with half-fat level 20%
- Three-quarter-fat level 30%
- Fat level 40%.
Topfen (quark) is often used for desserts.
Topfen becomes creamier
Sparkling mineral water
To make Topfen creamier, simply stir in a splash of sparkling mineral water. This makes stirring easier and the Topfen tastes almost like whipped cream, but with far fewer calories.
Warm milk or cream
To make Topfen/quark easier to stir, pour in a little warm milk or cream.
Topfen lasts longer
To make the Topfen (quark) last much longer, simply place the well-sealed package upside down. Incidentally, this also avoids cracks in the delicate lid.
Easily remove Topfen from the cup
So that the Topfen/quark doesn't keep sticking to the cup, pierce the bottom with a sharp knife, then everything slides out at once.
Read also: Recipe for a curd cheese cake with a lattice
Photo by Sabine, meinhaushalt.at
