![]() ![]() This concentration is why quark is such a high protein product. This drags and concentrates the protein (casein and whey) found in the acidified milk, leaving it separated from the water, most of the salts and the lactose. Once the product has reached the desired pH level, we start to send it through the ultrafiltration plant. We start with pasteurised skimmed milk, which then undergoes acidification using lactic acid culture (the kind that good gut bacteria works on). ![]() It’s a spoonable soft cheese though and has a mild enough flavour that it can be used in either sweet or savoury dishes. Quark is a fresh dairy product that would be classified as a cheese. This has been the question we’ve heard most often and it’s actually a fairly simple one to answer. Understandably, we’ve had a fair few questions about the product, so we thought we’d take the opportunity to answer some of them here. What is quark? One of the most exciting things we’ve been involved with this year has been the launch of Graham’s Quark, in both Natural and Vanilla flavours. ![]()
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