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In the Netherlands, many products labelled "kwark" are not based on quark as described in this article (fresh acid-set cheese), but instead a thick yogurt-like product made using yogurt bacteria (such as Streptococcus thermophilus and Lactobacillus acidophilus) in a quicker process using a centrifuge. [34] [35]
In the Netherlands Quark is generally called Kwark, but has many varieties including: Magere Kwark (Thin Quark) or Franse Magere Kwark (French Thin Quark) which are much like thick yogurt. And actually very similar to the FAGE brand of thick Greek-style yogurt I've bought in the US.
Greek yoghurt has an even thicker texture, thanks to a slightly different process: the yoghurt is traditionally drained through mesh cloth to get rid of some of the liquidy whey. It has less ...
Yogurt (UK: / ˈ j ɒ ɡ ə t /; US: / ˈ j oʊ ɡ ər t /, [1] from Ottoman Turkish: یوغورت, romanized: yoğurt; [a] also spelled yoghurt, yogourt or yoghourt) is a food produced by bacterial fermentation of milk. [2]
Greek yogurt can be used in place of cream cheese to make a decadent no-bake lemon or strawberry cheesecake. It transforms this high-cal, high-fat dessert into a protein-rich treat.
A tangy Key lime–flavored yogurt mixture sits on top of the oats. View Recipe. High-Fiber Raspberry-Vanilla Overnight Oats. Photographer: Rachel Marek, Food stylist: Holly Dreesman.