Curious About Quark? Here’s Why This Euro Staple Deserves a Spot in Your Fridge

If you’ve never heard of quark, you’re not alone. It’s one of those under-the-radar foods that quietly ticks a whole lot of boxes—high in protein, low in fat, super versatile, and surprisingly creamy. It’s a staple across much of Europe, but here in Australia, it’s still a bit of a hidden gem… until now!

So, what is quark exactly?
Think of it as a cross between yoghurt and soft cheese. It’s made by warming milk and adding cultures (a bit like yoghurt), but then it’s gently strained, giving it a thicker, creamier texture that’s somewhere between Greek yoghurt and ricotta. It has a mild, tangy flavour, making it just as perfect in savoury dishes as it is in sweet treats.

Why we love it:

• Protein-packed: Great for anyone looking to up their protein intake, especially as a snack or post-workout addition.
• Low in fat + naturally creamy: No thickeners, no fuss—just cultured dairy goodness.
• Gut-friendly: Like yoghurt, quark is full of live cultures that support digestion.
• Super versatile: Add it to smoothies, spread it on toast, dollop it over fruit, or use it in cooking and baking.

At Greensmith, we’re all about simple, nourishing foods that help you feel good—especially when they support local producers and make healthy eating easy.

How we’re using it:

We recently whipped up a batch of delicious European-style pancakes using quark, and they were an absolute hit! The quark makes them light, tender and just a little creamy, with a perfect tang to balance out your favourite toppings.

Ingredients:

250g Quark

2 Eggs

Pinch of Salt

1 Spoon Sugar

70g Flour

Sometimes the best things in your fridge are the ones you haven’t met yet.

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