{"id":3411,"date":"2022-05-13T15:36:50","date_gmt":"2022-05-13T07:36:50","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=3411"},"modified":"2022-12-22T15:05:15","modified_gmt":"2022-12-22T07:05:15","slug":"quark-vs-paneer-7-things-you-must-know","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/quark-vs-paneer-7-things-you-must-know\/","title":{"rendered":"Quark vs Paneer: 7 Things You Must Know"},"content":{"rendered":"\n

Among the many dairy products, quark is often confused with cottage cheese or paneer<\/a>. Although, in Germany, these are considered different variants of fresh cheese, with quark seldom categorized as cheese at all. Here are some quark vs paneer\u00a0facts to help differentiate between the two:<\/p>\n\n\n\n

1. What is Quark?<\/strong><\/h2>\n\n\n\n
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This is a fresh dairy product derived from sour milk that is warmed to achieve the desired curdling, followed by straining. Quark is a soft, white, and unaged cheese (Usually with no added salt). Traditionally, it is used in the cuisines of German-speaking, Slavic, and Scandinavian countries. And it is commonly used in almost all meals and snacks.<\/p>\n\n\n\n

Often, quark is translated as cottage cheese, curd cheese, farmer cheese, or junket by dictionaries. It is also known as white cheese in several languages. In German, quark means curd and is used on toast for breakfast or added to desserts like the German cheesecake. This creamy, soft cheese is one of the spreadable cheeses.<\/p>\n\n\n\n

2. How is Quark Made?<\/strong><\/h2>\n\n\n\n

Going the traditional way, milk is allowed to stand till it sours naturally with natural bacteria. Rennet can be added to encourage hardening. <\/p>\n\n\n\n

In the dairy factory, pasteurized skim milk is the main ingredient; lactic acid bacteria are added for cultures. A small amount of rennet is added after the culture to the slightly acidic solution. In Germany, continuous stirring is done to avoid hardening; this gives it a creamy texture. <\/p>\n\n\n\n

The quark sold in Germany has most or all of the whey, firm like sour cream but drier, with a crumbly texture like ricotta.\u00a0<\/p>\n\n\n\n

3. What is Paneer?<\/strong><\/h2>\n\n\n\n
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Paneer is a non-melting Indian cheese. Owing to its origin in India, it’s also called Indian Paneer. It is a cottage cheese that needs no aging. Paneer is made from milk, with its fat percentage varying based on the kind of milk used. The milk is churned with vinegar, lemon juice, or other acids. The only difference between cottage cheese and paneer is that paneer is unsalted while cottage cheese is salted, and at times has heavy cream. However, cream cheese and paneer must not be confused with each other. Here are some cream cheese vs paneer<\/a> facts to help you out. <\/p>\n\n\n\n

4. How is Paneer Made?<\/strong><\/h2>\n\n\n\n

Whole raw milk is brought to a boil in a pan. The heat is reduced, and lemon juice is added with continued stirring. The curdled milk is set aside for 10 minutes for the whey and curds to separate. This is poured over a cheesecloth or muslin cloth over a sieve for the curd collection. The excess liquid is squeezed out, and it’s allowed to sit for 15 minutes before putting it in the fridge for an hour.<\/p>\n\n\n\n

To know more about paneer, here’s a video with its history, nutritional values, and a quick recipe:<\/p>\n\n\n\n

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