Quark is a soft cheese, fromage frais is a yogurt. Crema mexicana is very similar to crème fraîche and can be used as a substitute, while quark and clabber are similar, but are made out of unpasteurised milk.

Greek Yogurt and Quark Greek yogurt, which is low in fat and high in protein, provides another great substitute for double/heavy cream.

extra light philly or similar will work just the same as quark, you could even try silken tofu. Quark can be used in plenty of sweet and savoury recipes that call for dairy staples like cream cheese, yogurt or cottage cheese.

Crème Fraîche. Crème Fraîche is a fresh dairy product that is often used when making desserts, so if your quark is going to be used in that manner, it can be a great substitution. Additionally, when a recipe calls for cooking with quark at high heat (such as in sauces), crème fraîche is perhaps your best option.

Kvarg (Quark) is a type of curd cheese widely used in Swedish cooking, but it is sometimes difficult to find an identical product in other countries. It is like a cross between yoghurt and fromage frais and should taste lemon-fresh. Quark can be used in cooking and gives a smoother, richer flavour than fromage frais.

Use quark as a low-fat substitute for cream in sweet and savoury dishes like carrot cake, lemon cheesecake and in béchamel sauce when making lasagne.

• Lemon quark cheesecake.
• The ultimate makeover: Carrot cake.
• Blueberry & lime cheesecake.
• Baileys cheesecake.
• Effortless raspberry iced mousse.
• Fruity coconut creams.

Fromage frais is a fresh medium-fat curd cheese made from pasteurised cows’ milk. Low-fat fromage frais is good for dieters who miss their cream. Q: I have heard that mixing sour and fresh cream is a substitute for crème fraîche, which I cannot buy locally.

Low in fat, high in vitamins Like most dairy products quark is high in calcium, the substance that helps keep our teeth and bone healthy. Not only that but it also packs in a good amount of vitamin A (great for eyesight) and vitamin B which helps support our nervous systems.

A half-cup serving of quark has about 11 grams of protein in it, same to what you’d get from an equivalent amount of plain, lowfat Greek yogurt or skyr. It does have a bit less calcium (80 mg per half-cup compared to 127 mg in Greek yogurt).

Skyr and Quark are similar in some ways. Both have that lusciously thick texture that sets them apart from regular yogurts. Ingredients – Skyr is made using skimmed milk, which makes it fat-free. Quark can be made using a range of different milks, from skimmed to whole.

The result was basically that Skyr is very close to lightly beaten (Mager-)Quark, but with a higher acidity closer to traditional Yoghurt than traditional Quark and with a higher calcium content.

Nestled high in the Bavarian Alps, generations of mountain farmers have kept a unique dairy recipe close to their hearts. It’s called Quark – a protein-rich, thick and creamy dairy delight so mild that it needs less sugar than traditional Greek yogurt.

I would have thought that quark would go bad after a few weeks, but it never lasts that long here. It is supposed to be slightly tart. It should taste a lot like cream cheese. May you live as long as you wish and love as long as you live.