Quark
Query URLs
https://term.museum-digital.de/md-de/tag/72372
- Note
- "Quark or quarg is a type of fresh dairy product made by warming soured milk until the desired amount of curdling is met, and then straining it. 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. It is soft, white and unaged, and usually has no salt added. It is traditional in the cuisines of Baltic, Germanic and Slavic-speaking countries.
Dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. In Germany, quark and cottage cheese are considered to be different types of fresh cheese, while in Eastern Europe cottage cheese is usually viewed as a type of quark (e.g. Russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark")." - (en.wikipedia.org 12.04.2021)
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Quarkpresse
Die Presse besteht aus zwei...
Object information
Image: Museum Barockschloss Delitzsch - CC BY-NC-SA -
Túrótartó
Keményfából vágott, faragott,...
Object information
Image: Herman Ottó Múzeum, Miskolc - CC BY-NC-SA -
Túrótartó fedője
Túrótartó fedője. Mértani...
Object information
Image: Herman Ottó Múzeum, Miskolc - CC BY-NC-SA -
Quarktöpfchen
Das unscheinbare...
Object information
Image: Heimatstube und Kulturscheune Kähnsdorf - CC BY-NC-SA -
Reichsfettkarte Kinder Nr. 38 1942
Reichsfettkarte Nr. 38 für...
Object information
Image: Stadtmuseum Bad Dürkheim im Kulturzentrum Haus Catoir - CC BY-NC-SA
References
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