Pierre is right. I also use instead of 1/4 cup of CC, 1/2 cup of yogurt with 2 Tbls spoons of Flax oil.

Hi Peirce,

Perhaps you are right, but I just guess what is the difference between organic German Quark and organic yogurth if both are made from acidophilus culture as it seems they are. The difference, in a matter of fact, is in the consistency. What Budwig calls Quark has been translated by "cottage cheese" in English, but the latter is a cheese made from milk curded with rennet (from cow stomach) while the first is exclusively made from milk and acidophilus culture. Some time it is made from buttermilk but buttermilk is also made from milk and acidophilus culture. (see a quark recipe at the following address: http://www.netcooks.com/recipes/Miscellaneous/Quark.-.Curd.Cheese.h...

In French, we have "fromage cottage" and "fromage blanc". Formage blanc is similar to German Quark.

Real German Quark is nothing more than strained yogurth, or what we call in this side of Atlantic (my side is North America) "yogurth cheese". Cottage cheese is a second poor choice, at my opinion. There is even a second reason not using cottage cheese: more and more, milk is getting a very bad repute in the Health milieux. Cow milk is now thought to be associated with a lot of health problems. Except when its protein is broken by fermentation, like in yogurt, yogurt cheese, Kwark and fromage blanc.

To be perfectly clear, let me quote two famous German writer:

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"What is Quark?
Quark is the milk solid that separates from the wey when soured milk, kefir or yogurth is heated to 165?F (75?C) and poured through a strainer or cheesecloth. Quark has the consistency of soft cream cheese and can be used in sweet recipes with honey and fruit or in salty dishes with chives, herbs and seasoning salt. Alternatively it can be used as a spread, dip and dressing or as a filling for perogies or cheesecake. Whichever way you choose, quark is delicious. Quark can sometimes be substituted with cottage cheese, The difference is that quark is made from fermented (soured) milk in a low heat proces while cottage cheese is made from sweet milk and rennet at a higher temperature".

Siegfried Gursche
Fantastic Flax, Alive Books, 1999, p.32

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"...Budwig fed terminal patients a mixture of skim milk protein" [...] "Skim milk protein is prepared by souring skim milk with acidophilus (yogurt) culture, then dripping off the wey. The white protein remainder, which is smooth in texture because it has not been 'curded' by heat, is also called Kwark".

Udo Erasmus
Fats that heal, Fats that kill, Alive Books, 1993, p.300

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The ratios I gave some months ago are not arbitrary: they are infered from Erasmus book. You just have to mix more yogurt than quark in your flaxseed oil because yogurth and quark doesn't have the same percentage of protein. That's all.

Both yogurt and Quark must be organic and fatless, of course.

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Pierre