Can Babies Eat Quark?

Quark, also called quarg is a type of fresh dairy product obtained from warming soured milk, until it is curdled and then it is strained. It has a soft texture, it is white and unaged, and normally it has no added salt. The recipe for traditional quark has no rennet in it, but in modern diaries there are small quantities of rennet used. It is used in German, Dutch, Slavic and Scandinavian cuisine, but in other similar forms, quark is used in other countries’ cuisine as well. For example it is similar to French fromage blanc and to yogurt cheeses made in Central and South Asia.

In many countries quark is used as an ingredient for appetizers, salads, but also for main and side dishes and for desserts. In German speaking regions, quark is used for making cheesecakes. In Germany they use quark for making Kräuterquark by mixing it with chopped onions and parsley and chives. This dish is usually eaten with boiled potatoes.

In Slavic and Baltic countries quark is mostly used as an ingredient for desserts. In Russia, Ukraine and Belarus it is very popular, eaten simply with jam, sugar or sour cream as a breakfast option not only for adults, but also for babies.

What Is The Difference Between Quark And Yogurt?

Both are made out of milk, but unlike yogurt and other dairy products, quark has less than 1% fat and fewer calories. It is high in protein and vitamin B6, and it also contains vitamins B2, B12, calcium and phosphorus.

When Can Babies Have Quark?

Dairy products can be introduced into a baby’s diet starting at the age of 6 months, but attention should be paid to possible allergic reactions. Quark is obtained from sour milk, so it is has a soft texture, ideal for baby food.

Crepes Filled With Quark

Ingredients: 140g plain flour, 2 tbsp sugar, 2 eggs and 2 yolks, 300ml milk, 40g melted butter, extra butter for cooking.

Ingredients for the filling: 275g quark cheese, 2 egg yolks, 4 tbsp sugar, zest of half a lemon, 1 cup of cream, another 2 tbsp sugar, 2 tbsp toasted flaked almonds.

Mix the flour and the sugar in a bowl, then whisk in the eggs and the yolks, milk and the melted butter. Let it rest in the fridge for about 20 minutes. You should get the consistency of pouring cream, if not, just add some more milk. Heat a pan over medium-high heat, and when it is hot, put a little butter in it and melt it, then add a ladleful of the batter and move the pan so its base is thinly covered. Cook the crepe for a couple of minutes on one side, then on the other, until both sides are lightly golden.

Preheat the oven to 190 °C. Beat together the quark, the egg yolks, sugar and the lemon zest in a bowl. Put approximately 2 tablespoons of filling in a crepe and roll it up. Place the filled crepes in a baking dish side by side. Pour the cream over the crepes and sprinkle them with the sugar and the toasted almond flakes. Bake for about 10 minutes and serve as soon as they are ready