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Quark or quarg is a type of fresh dairy product made from milk. The milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. It can be classified as fresh acid-set cheese. Traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added ...
American-style farmer cheese (also farmer's cheese or farmers' cheese) is pressed curds, an unripened cheese made by adding rennet and bacterial starter to coagulate and acidify milk. Farmer cheese may be made from the milk of cows , sheep or goats , with each giving its own texture and flavor.
The category was changed from cheeses to acid set cheeses. However, the recipe given for Cow milk farmer cheese uses renet, not an acid (such as lemon, vinegar etc.). I am restoring previous category. --BostonMA 02:19, 2 March 2006 (UTC) And yet it clearly belongs in the same category as Cottage Cheese, Quark, and Cream Cheese.
Farmer cheese (pressed curds) and firm versions of quark are similar except that they are made from cultured milk and may be salted. Although many South Asians translate "paneer" into "cottage cheese", cottage cheese is made using rennet extracted from the stomach of ruminants , and cow's skim milk .
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For instance, the additives and preservatives used in shredded cheese “can slightly affect the flavor, making it less fresh tasting than freshly grated cheese to some people,” says Goodson.
Syrniki with raisins. Syrnyky or tvorozhniki are made from creamy tvorog, [5] mixed with flour, eggs and sugar, sometimes adding vanilla extract. [6] Pot cheese or farmer's cheese or quark is suggested as a substitute for the tvorog.