Is curd healthy to eat

How healthy are cottage cheese, yogurt, and skyr?

Yoghurt and quark have a lot in common: They taste similar, are popular for breakfast and can be combined with muesli and fruit. Skyr is a traditional milk product from Iceland that is very similar to yogurt and curd cheese.

This is how quark and yogurt are made

The basic product for quark, yoghurt and skyr is milk. All three products are made by adding lactic acid bacteria to milk.

With quark, depending on the desired fat content, the milk is additionally mixed with cream. When the environment becomes more acidic, some of the protein flocculates. Then you can separate the solid component, the so-called cheese curd and later quark, from the liquid, the whey.

In yoghurt, the bacteria ferment milk sugar into lactic acid, the environment becomes more acidic again and protein flocculates. The result is an inhomogeneous mass that is still stirred until smooth.

Quark has more protein, yogurt has more calcium

All three dairy products are good sources of protein. Lean quark provides the most protein with an average of 13 grams per 100 grams. The same amount of skyr contains about ten grams and yoghurt four grams. "Athletes therefore like to use quark as a cheap and effective source of protein," says nutrition expert Dr. Gisela Olias from the Leibniz Institute for Food Systems Biology at the Technical University of Munich.

In return, yogurt can score with a slightly higher calcium content. Namely 120 milligrams per 100 grams. The same portion of Skyr contains around 100 milligrams of the mineral and low-fat quark brings up the rear with around 90 milligrams of calcium. "Those who need a lot of protein can eat quark, those who care about calcium can use yoghurt," advises Olias.

Taste and calories

Yoghurt and Skyr taste a little bit more sour than cottage cheese. Skyr and quark have a firmer consistency, yogurt feels lighter on the tongue. And it is - yogurt with 1.5 percent fat provides an average of 50 kilocalories per 100 grams, low-fat quark has 73 kilocalories per 100 grams and skyr can reach 80 kilocalories for the same amount, but this depends on the product. Quark makes you feel full longer. "This is due to the protein and probably also to the firmer consistency," says Olias. The explanation: the more liquid a food is, the faster it leaves the stomach and the shorter its satiety effect.

Yoghurt with 3.5 percent fat content provides an average of 69 kilocalories, cream quark with 40 percent fat content has around 160 kilocalories per 100 grams. If you have problems with being overweight, you should prefer the lower-fat variants. A trick of the nutrition expert: "A splash of sparkling water stirred into the low-fat quark makes the product fluffy and creamy."

People with a slight lactose intolerance can try out whether they can tolerate one of the three dairy products better. Quark and yoghurt, for example, contain around two to five grams of lactose per 100 grams. "It is best to choose products that have not been heat-treated because there are still living lactic acid bacteria here. These can support the development of a healthy intestinal flora," advises Olias.