Quark

Quark is a fresh, soft cheese made by culturing milk and draining the curds. It has a mild, tangy flavour and a thicker texture than most yoghurt.

Take the pan off the heat before stirring quark into a sauce, soup or casserole. If you need to warm it, whisk a little hot liquid into the quark first, then stir it in gently without boiling.

Yes. Use it in baked cheesecake or German Käsekuchen; drain it in a fine sieve if it seems loose, and beat it smooth before adding the other ingredients. For a no-bake filling, fold it into whipped cream or another stabilising ingredient so it sets more firmly.

For dips and savoury fillings, thick Greek yoghurt or fromage frais is a good stand-in, though both taste different. For baking, use well-drained Greek yoghurt or blend cottage cheese until smooth.

Quark is usually smooth and spreadable, while cottage cheese has distinct curds and a more textured bite. Blend cottage cheese if you want a closer texture for a dip or filling.

Keep it covered in the fridge and use a clean spoon each time. Once opened, use it within a few days, or freeze it for cooking; thawed quark can turn grainy, so whisk it before using.

Yes: stir in berries, fruit or honey for a simple sweet bowl, or mix it with chopped herbs, pepper and lemon for a dip or baked-potato topping. Its mild tang also works well in fillings for pancakes and dumplings.